Farfalledelmondo Recipes

FARFALLE DEL MONDO

Steps:

• Pound the chicken breasts to even thickness with a meat mallet to cook evenly.
• Season both sides of the chicken breasts with salt and pepper.
• Sprinkle southwest seasoning on both sides of chicken.
• Grill chicken over coals with mesquite or hickory chips added.
• Rotate chicken a quarter turn after a few minutes to add grill marks.
• Turn chicken over after about 5 to 7 minutes and grill the other side the same way.
• When chicken is done (moist and tender) take off the grill and let rest.
• Bring a large pot of slightly salted water to a boil for the pasta.
• Add pasta and cook until it is al dente.
• Keep cooked pasta covered and warm in a slight bit of its water.
• In a small, ungreased frying pan, toast pine nuts until they are golden brown.
• Do NOT burn the pine nuts or the entire dish will taste bitter.
• Cut the outer covering (rind) off the brie.
• Throw away the rind and set the cheese aside.
• Heat a large frying pan to medium-high heat and add all of the olive oil.
• After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil.
• Let this saute for about 1 minute.
• Key: Have all of the ingredients ready and next to the stove because this sauce works fast!
• Add the brie and toasted pine nuts.
• Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce.
• Drain the remaining water off the pasta in a colander.
• Place a nice portion of pasta on a decorative plate.
• Chop the chicken breasts on a bias and place on top of the pasta.
• Ladle a fair amount of the brie sauce over the chicken and pasta.

MEDITERRANEAN FARFALLE

Steps:

• Cook pasta in salted, boiling water until al dente.
• While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
• Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

FARFALLE WITH GORGONZOLA SAUCE

Steps:

• Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.

FARFALLE WITH PESTO

Steps:

• Cook the pasta according to the package directions.
• Drain and rinse with cold water; drain again.
• In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
• With the processor running, pour in the olive oil until combined.
• Add the cheese, lemon juice, salt and pepper.
• Toss the pesto with the pasta.
• Mix in the peas, cucumber and green onions.
• Serve garnished with basil leaves.