30 min

Farfalle Primavera

In English farfalle is usually known as ‘bow-tie pasta’ but it’s actually Italian for butterflies. Primavera is Italian for the ‘Spring’, the season. Together, the farfalle with these fresh flavors and ingredients will definetly give you springy-vibes no matter what the weather outside is.

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4 servings

400 g
250 g
250 g
400 g

Peas (frozen)
Beans (canned cannelini)

1 glass    White wine (dry)

200 ml    (Soy) cream

100 g       Hazelnuts

10 g        Fresh parsley

Lemon zest and juice

Red onion



10 min

  1. Dice onion and mince garlic
  2. Cut mushrooms into quarters
  3. Chop hazelnuts
  4. Chop parsley finely


20 min

pan 1

Sauté onion and mushrooms

high heat ~3 min

pan 2

In the meantime, cook pasta

save water when draining ~10 min

pan 1

Reduce heat and add garlic

stir ~2 min

Add white wine and then add beans, peas and (soy) cream

drain beans before adding. Season with salt and pepper to taste and bring to a simmer ~3 min

Add 200ml of pasta water, parsley, and lemon zest and juice

~3 min

Garnish with hazelnuts

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