FARFALLE WITH FRESH HERBS AND GOAT CHEESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
- Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
- Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
- Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.
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 TOMATO HERB SAUCE
Since I began seriously experimenting with italian food, this is the sauce I was hoping to find. The addition of the chicken broth, creates a lighter tomato based sauce. The tomato complements the rest of the flavors rather than overwhelming them. Give it a try if you're looking for something different than your typical herb sauce. Another nice addition to this would be adding a few mussels to the sauce. It's a very traditional recipe. Found on the Italian Trade Commission's website.
Provided by OwlMonkey
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a pan.
- Add garlic, peperoncino, basil, parsley and oregano.
- Sauté on low heat, then add the tomatoes and half of the broth.
- Add your fresh pasta and stir continuously adding the rest of the broth on medium heat until pasta is cooked and the liquid absorbed.
- Dress with Parmigiano and serve.
Nutrition Facts : Calories 1336.1, Fat 47.4, SaturatedFat 14, Cholesterol 39.3, Sodium 1406.4, Carbohydrate 182.4, Fiber 10.4, Sugar 13.8, Protein 43.5
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