Carrot Farfalle With Lemon And Herbs Recipes

ROASTED CARROTS WITH LEMON

Steps:

• Preheat the oven to 425 degrees F.
• Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.

FARFALLE WITH FRESH HERBS AND GOAT CHEESE

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.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

CARROT FARFALLE PASTA WITH LEMON AND HERBS

Steps:

• Make the farfalle: Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch-long pieces. Working with 1 piece at a time, pinch center with your fingers, forming a bow-tie shape; squeeze tightly to seal, and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
• Stir together lemon zest, oil, and herbs in a large bowl.
• Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally to separate, until centers are just tender, 3 to 4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in creme fraiche, and season with salt and pepper.

CARROT FARFALLE WITH LEMON AND HERBS

Steps:

• Make the farfalle. Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just as it's been rolled. using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch long pieces. Working with 1 piece at a time, pinch center with your fingers for a bow-tie shape, squeeze to seal and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
• Stir together lemon zest, oil and herbs in a large bowl.
• Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally, to separate, until centers are just tender, 3-4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in crème fraiche, and season with salt and pepper.

FARFALLE W/HERBS AND SCALLOPS

Steps:

• cook pasta according to package directions.
• drain and toss w/ 1 tbsp olive oil.
• refrigerate.
• brush scallops with 1 tbsp olive oil and season w/salt and pepper.
• heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
• in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
• season with salt and pepper.
• add farfalle, scallops, herbs, and toss well.
• garnish with lemon wedges, serve.