Farfallewithcreminiasparagusandwalnuts Recipes

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FARFALLE WITH ASPARAGUS, ROASTED SHALLOTS AND BLUE CHEESE



Farfalle with Asparagus, Roasted Shallots and Blue Cheese image

Categories     Pasta     Bake     Blue Cheese     Asparagus     Spring     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 1/2 pounds medium shallots (about 24), peeled, halved lengthwise
4 tablespoons olive oil
1 cup fresh breadcrumbs made from French bread
1 1/2 pounds farfalle (bow-tie) pasta
2 pounds thin asparagus, trimmed, cut diagonally into 11/2-inch pieces
1 pound creamy blue cheese (such as Saga blue or Gorgonzola), cut into 1/2-inch pieces

Steps:

  • Preheat oven to 375°F. Toss shallots with 2 tablespoons oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 35 minutes.
  • Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately; keep at room temperature.)
  • Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. Drain pasta and asparagus. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs.

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS



Skillet Asparagus with Caramelized Onions and Walnuts image

Use one nonstick skillet to prepare this nutritious and delicious side for dinner.

Provided by Bibi

Categories     Side Dish     Vegetables     Onion

Time 35m

Yield 4

Number Of Ingredients 7

3 tablespoons ghee (clarified butter), divided
½ cup thinly sliced sweet onion
1 clove garlic, minced
2 teaspoons balsamic vinegar
salt and ground black pepper to taste
2 tablespoons chopped English walnuts
1 pound asparagus spears, woody bases removed

Steps:

  • Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
  • Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
  • Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g

BAKED ASPARAGUS WITH TOASTED WALNUTS



Baked Asparagus With Toasted Walnuts image

Make and share this Baked Asparagus With Toasted Walnuts recipe from Food.com.

Provided by RecipeNut

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

2 1/2 lbs asparagus
salt
fresh ground pepper
1 tablespoon butter, cut in small pieces
3 tablespoons walnut oil or 3 tablespoons olive oil
1 1/2 tablespoons lemon juice
salt, to taste
fresh ground black pepper, to taste
4 tablespoons finely chopped walnuts, toasted

Steps:

  • To cook asparagus: Preheat oven to 300°F.
  • Break off woody stems of asparagus.
  • If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
  • (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
  • Sprinkle lightly with salt and pepper.
  • Dot with margarine.
  • Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
  • (Asparagus may be baked 1 day ahead and reheated in microwave.) To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
  • (Topping may be refrigerated overnight. Bring to room temperature before using.)
  • Before serving: Spoon topping over asparagus and sprinkle with walnuts.

Nutrition Facts : Calories 90.6, Fat 7.4, SaturatedFat 1.4, Cholesterol 3, Sodium 24.1, Carbohydrate 5.3, Fiber 2.5, Sugar 1.6, Protein 3.2

ASPARAGUS AND FARFALLE WITH LEMON AND PEPPER



Asparagus and Farfalle With Lemon And Pepper image

Provided by Molly O'Neill

Categories     dinner, easy, quick, pastas, main course

Time 15m

Yield Four servings

Number Of Ingredients 8

1/2 pound farfalle or bow tie pasta
1 tablespoon olive oil
2 pounds asparagus, ends snapped off, stalks peeled and cut into 1 1/2-inch lengths
1 cup shelled and cooked green peas
2 teaspoons grated lemon rind
1 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground pepper
1 tablespoon grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until tender. Drain. Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas. Place the pasta in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon rind, salt and pepper. Divide among 4 pasta bowls. Sprinkle with Parmesan and serve immediately.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 529 milligrams, Sugar 8 grams

FARFALLE WITH BABY SPINACH, WALNUTS, AND RICOTTA



Farfalle with Baby Spinach, Walnuts, and Ricotta image

Categories     Leafy Green     Pasta     Vegetarian     Quick & Easy     Lunch     Parmesan     Ricotta     Walnut     Spinach     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 cup chopped walnuts
1/4 cup drained and thinly sliced oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
3 6-ounce bags baby spinach
1 pound farfalle (bow-tie) pasta
1 cup ricotta cheese
Grated Parmesan cheese

Steps:

  • Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.

FARFALLE WITH SHRIMP AND ASPARAGUS



Farfalle With Shrimp and Asparagus image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound shrimp
1 pound asparagus
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 1/2 cups chopped Italian tomatoes, with their juice
3/4 cup dry white wine
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 pound farfalle
Coarse salt and freshly ground pepper
2 tablespoons flat-leaf Italian parsley

Steps:

  • Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
  • Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
  • Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
  • Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
  • Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

FARFALLE WITH ASPARAGUS, RED ONION, WALNUTS & BLUE CHEESE



Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese image

My girlfriend from Long Island,NY passed this recipe along to me. It was from "Newsday", her local newspaper. I would suggest following the recipe as written. I have used pinenuts & vidalia onions and the flavors fell flat. UPDATE 10/10, I have made it twice now, using walnuts and red onions makes a huge difference. I like adding the red pepper flakes for kick!

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces farfalle pasta, small to medium in size bow tie any shaped pasta will work beautifully
1 lb asparagus, trim off tough ends, cut into 1 1/2-inch pieces
3 tablespoons olive oil, divided
3 cups red onions, chopped
1 cup walnuts, halved, toasted
1/2 cup blue cheese, substitute Gorgonzola for a bolder flavor
sea salt, to taste
ground pepper, to taste
1/4 teaspoon red pepper flakes (optional)

Steps:

  • Cook pasta in plenty of salted boiling water according to the package directions. Three (3) minutes before the pasta is done, add the asparagus. Drain.
  • Meanwhile, over medium heat, toast the walnuts in a large dry skillet until they are aromatic and lightly browned. CAREFUL not to burn. About 2 minutes. Transfer to a bowl to cool. Once cooled, either leave halved or do a rough chop but leave some big pieces.
  • Over medium heat, heat 2 T of olive oil in a large skillet, add onion and cook until onion is softened and translucent, about 7-9 minutes. I prefer to cook longer until they are caramelized.
  • Toss the pasta & asparagus with the onion, walnuts and blue cheese. Stir in remaining 1T olive oil. Add salt & pepper, to taste.

Nutrition Facts : Calories 624.8, Fat 35.3, SaturatedFat 6.6, Cholesterol 12.7, Sodium 260.3, Carbohydrate 62.8, Fiber 8.1, Sugar 8.9, Protein 19.5

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