1 lb De Cecco Farfalle*
1 bag frozen petite peas
4 T butter, unsalted
1 c Greek Yogurt*
1 c Parmigiano-Reggiano cheese, grated*
Pinch of fresh ground nutmeg*
Sea salt & fresh ground black pepper*
* Available at ATI
In a large pot of salted water cook the pasta until al dente. Reserve a little pasta water and then drain the pasta well. In a large skillet melt the butter and then take off the heat. Stir in the yogurt and Parmigiano. Season with nutmeg, sea salt, and pepper. Toss in the farfalle and peas. Cook over low heat and add the some pasta water to thin if necessary. Serve in warm bowls with a little more Parmigiano.
