There’s nothing better than getting dinner on the table fast so you can spend quality time with your loved ones. Whether that’s cozying up on the couch, playing some late-night chess, or putting on the latest movie, this Black Pepper Cream Farfalle is the perfect meal to whip up when you want a home run without all the hassle.
When I come home from a long trip overseas, I’m usually jet-lagged, short on ingredients, and not willing to spend extra money on takeout at that point! This Black Pepper Cream Farfalle is the answer to all of that- with ingredients that are freezer friendly and affordable. Whip up a large batch of this and freeze portions next time you are going away for a while. You’ll thank yourself when you come home!
Tons of Greens
Adding greens is one of the best ways to stretch out a box of pasta, adding color, flavor, and nutrients to any meal. It’s a great choice to make when you’ve been traveling and haven’t been eating a lot of vegetables on the road.
You can use any leafy greens you have on hand, like spinach, kale, or Swiss chard. Just make sure that you add the greens at the same time as you’re tossing the pasta so that they do not overcook into a watery, wilted mess. For this recipe don’t be afraid to add a whole bag of spinach, it reduces down! You can also use 2 cups of frozen spinach, just thaw it and squeeze out most of the water.
Freshly Ground Black Pepper
The freshly ground black pepper is the key to making this dish stand out. I prefer to use a pepper grinder and grind the peppercorns straight into the dish, it just has more warmth and a fresher kick! If you don’t have a grinder, you can always use ground pepper from a tin, but since it loses its heat over time, just add an extra pinch to make up for the milder flavor.
Al Dente Pasta
Farfalle is a natural choice for a delicate cream sauce. The shape of its folds and edges hold the sauce well and is also visually stunning. The trick in this recipe is to drain the pasta 1 minute before it is al dente, then finish it off in the sauce. The moisture from the greens and the sauce itself will be enough to cook the pasta until the perfect al dente bite!
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Black Pepper Cream Farfalle
Ingredients
- 16 oz (1 box) dried farfalle pasta
- 1 smoked sausage, sliced
- 2 tbsp butter
- 4 cloves fresh garlic, minced
- 1/2 tsp salt
- 1/2 cup white wine
- 1 bunch spinach, kale, or Swiss chard, chopped
- 1/4 cup cream cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup milk
- 1 tsp freshly ground back pepper
Instructions
- Bring a large pot of salted water to a boil. Add the farfalle and cook for 13-14 minutes until just barely al dente. Drain and set aside.
- In a deep saucepan, cook the sausage over medium heat until slightly browned.
- Add the butter, garlic, and salt. Swish around for about 60 seconds until garlic is fragrant. Add in the wine and let the mixture bubble for about 2-3 minutes.
- Reduce the heat to low. Add the cooked farfalle, chopped greens, parmesan cheese, cream cheese, milk, and pepper. Toss until cream cheese is melted and pasta is coated in the sauce.
- Divide and serve with extra parmesan and a crack of pepper!