FOFF Farfalle with Creamed Basil, Mushrooms, and Peas

I’ve been eating a lot more pasta lately. Guess that’s ok since I’ve got some long races coming up, although I try not to think of them as races. It’s easier for my anxiety level if I think of them as “group long runs”.

Keeping with that thought, I’m not sure why this is beginning to happen to me again. What is “this”? Well, “THIS” is those questioning thoughts concerning my training for upcoming events. Did I run enough miles? Have I done my long runs fast enough? Efficiently enough? As I read other blogs and hear how well other runners are doing in training, I begin to question myself, ignoring the fact that I feel terrific mentally and physically. Guess it’s time for a lot of self talk and self confidence boosting. When those negative thoughts pop into my head, I have to sort out an effective counter attack and hold tight until race day.

Do you begin to question your training as the race approaches?

Farfalle…Bowties…A Pasta dish using all that lovely garden fresh basil, early mushrooms, and delightfully delicious peas.

What a terrific pasta sauce! You’ve never had anything like it. There’s no cream, but it’s creamy. There’s not a lot of ingredients but there’s so much flavor. Read on and be prepared to get cooking.

Serves 4 as a meal, 6 – 8 as an appetizer

12 oz. farfalle pasta – cook according to box
4 TBS oil, divided
1/3 cup chopped shallots
1 1/2 cups vegetable broth, divided
10 oz. frozen peas
10 oz. edamame – shelled
1 cup fresh basil
16 oz. fresh sliced mushrooms
2 tsp. minced garlic
1 1/4 tsp. salt
1/2 tsp. fresh ground pepper
1/4 cups fresh basil chopped – optional

Heat 1 TBS oil in pan over medium heat and add shallots. Cook about 3 minutes. Stir in 3/4 cup broth and peas. Bring to a boil, partially cover, reduce heat to a simmer and cook for 5 minutes.

Place the pea mixture into a food processor with 3/4 cup more broth, 1 cup basil, and 1 TBS oil. Process until smooth and set aside.

In the same pan, heat the rest of the oil and add the edamame, mushrooms, garlic, salt and pepper. Cook until tender. Stir in the pea puree and heat. When ready to serve, add the cooked pasta to heat through and top with chopped basil.