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  • Dinner

    One-Pot Bowtie Pasta with Peas

Make this fun-to-eat bowtie pasta in just one pot. Start by simmering the noodles in a seasoned milk broth, which thickens as the pasta cooks. Finish with peas, Parmesan cheese and garnish with fresh parsley.

  • 9


  • 8


  • 350


  • bowtie pasta with peas in cream sauce with sliced lemons


  • 3 tablespoons – unsalted butter
  • 3 tablespoons – all-purpose flour
  • 3 cloves – garlic, minced
  • 3 1/2 cups – chicken broth
  • 2 1/2 cups – milk, more as needed
  • 16 ounces – uncooked bowtie pasta
  • 2 cups – frozen peas, defrosted
  • 2/3 cup – grated Parmesan cheese
  • Fresh lemon slices for garnish


Melt butter in a deep skillet (a large pot will also do) over medium-low heat. Add flour and stir constantly just until roux puffs slightly, about 1-2 minutes. Add garlic and stir constantly until fragrant, about 30 seconds.

Stir in chicken broth, milk, and pasta and increase heat to medium-high. Bring to a rapid simmer. Immediately reduce heat to low, cover and cook, stirring occasionally, until pasta is al dente, about 20-22 minutes.

Stir in peas and Parmesan cheese and cook for 2-3 minutes more until warmed through. If the sauce is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with a squeeze of fresh lemon, if desired.

Recipe and photo by Elle Penner of According to Elle.


350 calories; 8 g fat; 4 g saturated fat; 20 mg cholesterol; 15 g protein; 54 g carbohydrates; 4 g fiber; 550 mg sodium; 183 mg calcium. Nutrition figures based on using fat-free milk.