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.
FIERY FARFALLE
Steps:
- Fill a large pot or casserole with water and bring it to the boil over moderately high heat. Add salt and the farfalle and cook pasta according to package directions.
- Meanwhile, in a large nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, for 5 minutes. Add the peppers, garlic, oregano, lemon pepper, bay leaf, dried red pepper flakes and salt, and cook the mixture, stirring frequently, for 5 minutes more. Add 1 1/2 to 2 cups hot water from pasta pot and the bouillon cube to the onion pepper mixture and simmer the sauce, stirring occasionally, for 8 to 10 minutes more, or until sauce is flavorful. Discard the bay leaf.
- Drain pasta and transfer to a large bowl. Add the sauce and toss to combine. Serve with freshly grated Parmesan and crusty Italian bread.
FARFALLE SPECIAL
This is an Italian dish, one of my favorites. Buon Apettito!
Provided by Venia
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 98.3 g, Cholesterol 94.9 mg, Fat 34.5 g, Fiber 5.4 g, Protein 23.4 g, SaturatedFat 18.5 g, Sodium 1249.2 mg, Sugar 6.9 g
FARFALLE SPECIAL
This is an Italian dish, one of my favorites. Buon Apettito!
Provided by Venia
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 98.3 g, Cholesterol 94.9 mg, Fat 34.5 g, Fiber 5.4 g, Protein 23.4 g, SaturatedFat 18.5 g, Sodium 1249.2 mg, Sugar 6.9 g
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