{"id":782,"date":"2017-04-13T11:55:49","date_gmt":"2017-04-13T17:55:49","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=782"},"modified":"2026-09-02T10:59:21","modified_gmt":"2026-09-02T17:59:21","slug":"farfalle-salsa-piselli-recipe","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2017\/04\/13\/farfalle-salsa-piselli-recipe\/","title":{"rendered":"Farfalle con Salsa di Piselli (Bowtie Pasta with Peas)"},"content":{"rendered":"

April 13, 2017<\/span><\/p>\n

I\u2019ve been silent for a while.\u00a0 It wasn\u2019t planned or anticipated.\u00a0 Life just got in the way.\u00a0 Mostly it was good stuff, though.\u00a0 For example…<\/p>\n

My husband’s birthday…a momentous one that ends in a zero…held at Trio Restaurant <\/a>in Palm Springs.<\/p>\n

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A wedding (complete with a photo shoot using vintage hats!)\u00a0 Congratulations Suzanne and Bob!!<\/p>\n

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A visit to the Trinity Site on one of the two days per year that it is open to the public.<\/p>\n

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Cooking at Palm Desert Food and Wine Festival<\/a>.\u00a0 Yep!\u00a0 I got to cook at the Palm Desert Food and Wine Festival!!<\/p>\n

That was a hoot!<\/p>\n

The main events of the food and wine festival are held in a series of large tents on the top of a parking garage in Palm Desert.\u00a0 The festival starts off on Friday with a multi-course, wine-paired James Beard Luncheon prepared by celebrity chefs.\u00a0 The festival continues on Saturday and Sunday with The Grand Tasting and Chef Demonstrations.\u00a0 There are other related events, such as special dinners, in the area, too.<\/p>\n

There are three tents devoted to chef demonstrations.\u00a0 Each demonstration runs for about an hour.\u00a0 One demonstration per hour in each of three tents for two days\u00a0is a lot of demonstrations.<\/p>\n

Local chefs bring their own ingredients for their demonstrations and also prepare samples of the finished dish\u00a0for about 100 audience participants.\u00a0 Mostly what the local chefs really bring is their restaurant kitchen staff to do the work.<\/p>\n

Celebrity Chefs have a whole different deal.\u00a0 They submit their recipes.\u00a0 The ingredients get purchased.\u00a0 The commercial kitchen, set up in a tent on top of the parking garage, preps all the ingredients for their demonstrations and also prepares between 75 and 175 portions of the dish to be distributed to the audience.<\/p>\n

I got to prepare food for The Beekman Boys<\/a>, Stuart O\u2019Keeffe<\/a>, Zac Young<\/a>, and Aarti Sequeira<\/a>, among others.\u00a0 The Beekman Boys, Josh and Brent, were gracious enough to come into the kitchen and chat with me during their Facebook Live post!\u00a0 The post is below.<\/p>\n

https:\/\/www.facebook.com\/FabulousBeekmanBoys\/videos\/10155167453464283\/<\/p>\n

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So, while I wasn\u2019t posting recipes, for which I apologize, I was further pursuing my cooking goals.<\/p>\n

After being in Palm Desert, where it was definitely spring, and returning to Santa Fe where it was definitely winter, I felt the need for something spring-like.\u00a0 This pasta, with a sauce of spring-like peas, was exactly the thing!\u00a0 Unless you have absolutely glorious peas from a local farmers\u2019 market, I suggest using frozen peas.\u00a0 This is exactly what I did to create a taste of spring in the Santa Fe winter!

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Farfalle con Salsa di Piselli (Bowtie Pasta with Peas)<\/h2>\n
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If you have access to fresh peas from a farmers\u2019 market please give them a try. If not, frozen peas work well. I\u2019ve never had good luck with the \u201cfresh\u201d shelled peas in the supermarket. They always seem too starchy, and sometimes even musty tasting. Each pound of peas in the pod yields about 1 cup of shelled peas. For the 2 \u00bc cups of peas needed for this recipe, I\u2019d start with at least 2 \u00bc pounds of peas in the pod. The vermouth adds an herbal quality and its slight bitterness balances the sweetness of the peas.<\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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