Gluten Free Italian Stir-Fried Farfalle Pasta

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Gluten Free Italian Stir-Fried Farfalle Pasta
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  • 1 pounds cherry tomatoes, halved
  • 3 tablespoons jovial extra virgin olive oil
  • 1 clove of garlic, minced
  • 1 cup frozen peas
  • ½ cup shredded pecorino romano cheese


  1. In a large skillet, cook tomatoes & garlic in oil and salt to taste on high heat for 3 minutes until tomatoes are very soft, but still hold their shape.
  2. Cook pasta for 5 minutes according to package directions. Transfer the pasta to the skillet with a slotted spoon. Reserve the pasta cooking water.
  3. Add the peas to the skillet with ½ cup of cooking water. Cook on medium-high heat for 3 to 4 minutes until the peas are soft and pasta is al dente, stirring frequently. Add cooking water as needed to keep pasta very moist.
  4. Mix in the cheese and cook for 1 minute. Serve from skillet.