24 minutes

Farfalle pasta, 8 Oz
Frozen peas, do not thaw, 5, 4 Oz
Large red pepper, seeded and cut into 1/4-inch strips, 1
Cornstarch, 1 Tablespoon
Olive oil, 2 Tablespoons
Garlic, minced, 3 Cloves
Dried oregano, 2 Teaspoons
Red pepper flakes, 1/4 Teaspoon
White wine, 1/2 Glass
Low-sodium chicken broth, 7 Oz
Salt, 1/2 Teaspoon
Chives, cut into 1/2-inch pieces, 1 Bunch
Chopped walnuts, toasted, 2,8 Oz
Mozzarella, cut into small cubes, 4 Oz


Bring a medium-size pot containing salted water to a boil. Cook pasta according to the package directions, for about 12 minutes, reserving 1/4 cup of the pasta water.

Add the peas and the red pepper to the pasta pot for the last 2 minutes of the pasta cooking time. Drain pasta mixture and set aside.

In the meantime, stir together cornstarch and 1 tablespoon water and set aside.

Heat the olive oil in a large nonstick skillet over medium-high heat. Then add garlic, oregano and red pepper flakes and cook for 1 minute. Stir in wine and bring to a boil. Cook for 2 minutes, stirring occasionally.

Stir in chicken broth and bring to a boil. Then stir in cornstarch mixture and cook for 2 minutes or until thickened. Stir in salt.

Add pasta mixture to the skillet and stir together with the sauce. Stir in chives, walnuts and mozzarella, adding pasta water by the tablespoonful if the mixture appears dry. Serve immediately.

Thanks to: Jovina Cooks Italian