Mini Farfalle With Cherry Tomatoes Basil And Mozzarella Recipes

MINI FARFALLE PASTA WITH CREAMY GREEN PEAS, CHERRY TOMATOES & MOZZARELLA CHEESE | BARILLA

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a large skillet. Add onions and sauté for 5 minutes over low heat.
• Add peas, vegetable broth and simmer for 5 minutes.
• Process mixture in a blender until smooth and creamy. Return to the skillet and add tomatoes. Season with salt and pepper, simmer 5 minutes.
• Meanwhile, cook pasta according to package directions. Drain and toss with sauce.
• Garnish with mozzarella cheese before serving.

MINI FARFALLE PASTA WITH CHERRY TOMATOES, BASIL & MOZZARELLA CHEESE | BARILLA.COM

Steps:

• BRING a pot of water to a boil
• ADD oil and onions to a medium sauté pan and heat over medium-high heat
• Sauté for 3 minutes or until onions are soft
• ADD cherry tomatoes to skillet
• Sauté tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper
• Meanwhile, COOK Mini Farfalle according to directions on the package
• REMOVE sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes
• Return the puree to sauté pan
• DRAIN and toss pasta with sauce
• Finish with basil and mozzarella cheese

CHERRY TOMATO MOZZARELLA SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

PASTA WITH BURST CHERRY TOMATOES

Steps:

• Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
• Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.
• Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.