Barilla Farfalle Recipes
MINI FARFALLE PASTA WITH CREAMY GREEN PEAS, CHERRY TOMATOES & MOZZARELLA CHEESE | BARILLA
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Mini Farfalle Pasta with Creamy Green Peas, Cherry Tomatoes & Mozzarella Cheese for a delicious meal!
Provided by Barilla
Categories Blue Box
Yield 8
Number Of Ingredients 7
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.
BAKED FARFALLE WITH BROCCOLI
This recipe adapted from my mom's Cavetelli and Broccoli recipe. It is easy to make and is very good.
Provided by Eliza B
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sauté garlic and butter in pan.
- Slightly brown, Do not overcook.
- Steam broccoli until bright green and soft.
- Cook farfalle according to packing instructions.
- When using Barilla cook 11 minutes for al dente. Combine all above ingredients in bowl; mix in grated cheese.
- Place into oven safe dish and bake for 5-10 minutes at 350°F.
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- Place chicken breasts on cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound chicken breasts into an even ½-inch thickness. Sprinkle chicken with ½ teaspoon of the salt and the black pepper; set aside.
- In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta. Stir gently, then cook pasta according to package directions.
- Meanwhile, in an extra-large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken breasts and cook 4 minutes; turn and cook 4 to 5 minutes more or until chicken is cooked through and no longer pink (170°F). Remove chicken from skillet and set aside.
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BARILLA® FARFALLE WITH VEGETABLE SAUCE | BARILLA
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Cuisine VegetarianCategory Blue BoxServings 8
- Place a large saucepan filled with salted water over high heat. When water boils, stir in the fava beans or lima beans, broccoli, asparagus and green beans. Blanch for 1 minute. Transfer to a bowl of cold water for 1 minute to stop the cooking process. Drain vegetables and reserve.
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- Cook onion in hot olive oil in a large (3-inch-deep) skillet or Dutch oven over medium heat, stirring occasionally, 5 minutes. Add prosciutto and peas, and cook, stirring occasionally, 3 minutes. Stir in wine, and cook 3 to 4 minutes or until mixture is reduced by half. Stir in half-and-half and cream. Season with salt and pepper to taste. Cook 1 to 2 minutes or until slightly thickened.
- Cook pasta according to package directions; drain. Toss hot cooked pasta with cream mixture. Stir in cheese.
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- Bring a pot of water to a boil and follow the directions on the Barilla box and cook the pasta until al dente.
- In the meantime, add 1 tablespoon of olive oil to a large skillet and turn the heat up to medium-high heat. Once the oil is hot, add garlic and cook until fragrant, about 30 seconds.
- Add the shrimp and cook until browned on both sides and just cooked through, about 5 minutes.
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- In a skillet sauté shallot with olive oil for three minutes over medium heat, stir in mushrooms, season with salt and pepper and brown over high heat, about five minutes.
- Meanwhile, cook pasta according to package directions. Drain pasta, reserving ½ cup cooking liquid.
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