A good thing to do with bow tie pasta a.k.a. farfalle

30 May


I thought I’d share this recipe, a house fave no matter what variation the mood persuades me to try.

The original thought was born (and instant hit made) thanks to World Cafe’s recipe from years ago.

Last week’s trip to TJ’s inspired me in a Spring direction.

Farfalle Primavera ala Judy

Most of the ingredients are apparent from the photo below:

  • One bag (16 oz.) farfalle
  • One bunch fresh asparagus
  • Four chicken breasts
  • Healthy drizzle of olive oil
  • Shredded Parmesan cheese (sprinkle with wild abandon)
  • Salt to taste
  • Lemon juice (two or three lemons)
  • A bounty of chives
  • Three to four cloves garlic

To make the meal go faster and easier at the end, I did much of the prep work in the morning:

Steamed and cut the asparagus; baked and cubed the chicken; cut the chives; peeled the garlic and bought Parmesan already shredded.

About 20 minutes before my guests arrived, all I had to do was boil the pasta, and then toss in the ingredients – all the major cleaning had been done much earlier, which was such a pleasure to have out of the way!

Bow tie pasta primavera

NOTE: The farfalle bag says, “Servings Per Container: About 8.” We had seven at the table and even with the extra ingredients – and everyone went for a second helping – the portion was perfect. One serving was left at the end. I love leftovers : )

Thank you, TJ’s

Follow Things I Love At Trader Joe’s on Twitter: twitter.com/traderjoeskc

Related links

Nutrition facts for Trader Joe’s farfalle

Farfalle with pesto, goat cheese and grape tomatoes

Spinach artichoke farfalle (and other “quick and easy TJ’s recipes”)

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