Pair this recipe with our Spring Pea & Leek Risotto for a meal the whole family can enjoy.
Bring a pot of salted water to a boil, cook pasta stirring occasionally, according to package directions.
While the pasta is cooking, in a large pan over medium heat, melt butter and olive oil.
Add garlic clove and stir for 1-2 minutes to infuse butter, remove garlic and toss. Turn off heat, add parmesan cheese and stir to combine.
Add 1/2 cup of pasta water to pan and stir. Drain pasta once cooked and add directly to pan.
Toss with ham and peas, season to taste, top with pea shoots and extra parmesan and serve immediately.
|~250 grams||Farfalle (bowtie) pasta|
|4 Tbsp||Salted Butter|
|2 Tbsp||Olive Oil|
|1 Clove||Garlic, peeled and smashed|
|1-2 Cups||Parmesan Cheese, shredded|
|1 Cup||Peas, cooked|
|1 Cup||Cubed Ham, cooked|
|1 Cup||GoodLeaf Pea Shoots, divided|
|Salt and Pepper, to taste|