Pea & Walnut Farfalle Pasta

Farfalle with toasted walnuts, quartered cremini mushrooms, green peas, and an Elmhurst™ Milked Walnuts-nutmeg béchamel.

Prep time: about 35 mins.
Yield: 4 Servings
Serving size: approx. 2 cups


3 cups Elmhurst™ Milked Walnuts
¼ cup Vegetable Oil
1 cup Cremini Mushrooms
¼ cup Shallots, Minced
½ tsp. Garlic, Minced
¼ cup All-Purpose Flour
½ tsp. Nutmeg
24 oz. Farfalle, Cooked
½ cup Green Peas
¼ cup Walnut Pieces, Toasted


  1. Sautee the cremini mushrooms, shallots, and garlic in 1 tablespoon of vegetable oil until softened.
  2. Remove the vegetables and add in the rest of the vegetable oil and the flour to form a blond roux.
  3. Keep whisking to make sure that the roux doesn’t scorch.
  4. Add in the Elmhurst™ Milked Walnuts and nutmeg, stirring occasionally and simmer for about 5 minutes to reduce the sauce.
  5. Toss in the farfalle, the reserved vegetables, peas, and walnuts.
  6. Serve while hot.

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