FARFALLE WITH CHICKEN, ASPARAGUS AND BLUE CHEESE
Make and share this Farfalle with Chicken, Asparagus and Blue Cheese recipe from Food.com.
Provided by Sackville
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, rinse, drain and set aside.
- In medium nonstick skillet, heat olive oil; add onion and sauté until translucent.
- Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water.
- Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.
- Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste.
- Gently blend in blue cheese and serve immediately.
ROASTED ASPARAGUS WRAPPED IN PANCETTA
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
- Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
- Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.
PAN COOKED CHICKEN WITH ASPARAGUS, PANCETTA AND OLIVES
Steps:
- Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
- Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS
Categories Pasta Roast Vegetarian Parmesan Asparagus Hazelnut Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
- Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
- *Italian cream cheese; can be found at Italian markets and some supermarkets.
FARFALLE WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE
I was searching for a copycat recipe for the Cheesecake Factory's similar dish and found this. It looks promising so I'm posting it here to get some opinions and to save it for myself.
Provided by Dave in Alpharetta
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
- Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
- Add onions to the skillet and caramelize them over low to medium heat.
- Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
- Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
- Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
- Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
- Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
- Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).
Nutrition Facts : Calories 985.6, Fat 45.4, SaturatedFat 18.6, Cholesterol 181.7, Sodium 1160.5, Carbohydrate 108.7, Fiber 8.8, Sugar 10.4, Protein 37.9
FARFALLE WITH ASPARAGUS
Make and share this Farfalle With Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add 1 tablespoon salt; then drop in the asparagus; boil 3-5 minutes, until just tender; remove from water using a slotted spoon; refresh with cold water and set asparagus aside.
- Chop the garlic in food processor fitted with a steel blade; when it adheres to the sides, stop the machine and scrape down the sides.
- Add the cottage cheese; blend until fairly smooth; scrape down the sides.
- Add in the milk; blend again until smooth; add salt and pepper to taste; transfer to a wide pasta bowl.
- Bring the water in the pot back to a boil; add in the pasta; stir to make sure the pasta doesn't stick to the bottom of the pot; cook until al dente; reserve ¼ cup cooking water and drain pasta.
- Stir the reserved cooking water into the cottage cheese mixture; add the pasta, asparagus, chives, and pecorino; toss to combine; serve hot.
Nutrition Facts : Calories 404.6, Fat 4.8, SaturatedFat 2.4, Cholesterol 12.1, Sodium 218.4, Carbohydrate 70.5, Fiber 5.1, Sugar 3.9, Protein 20
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