Farfallewithfetaandchipotle Recipes

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FARFALLE WITH FRESH HERBS AND GOAT CHEESE



Farfalle with Fresh Herbs and Goat Cheese image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
1/2 cup half-and-half
6 ounces goat cheese, at room temperature
Freshly ground black pepper
Zest and juice of 1 lemon
3 tablespoons minced fresh parsley
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint
3 tablespoons thinly sliced chives
1 cup grated Pecorino Romano
Extra-virgin olive oil, for drizzling

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.

FARFALLE WITH BROCCOLI



Farfalle with Broccoli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
  • Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

FARFALLE WITH PEAS AND PANCETTA



Farfalle with Peas and Pancetta image

Categories     Pasta     Pork     High Fiber     Dinner     Summer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a main course

Number Of Ingredients 7

2 pounds fresh peas in pod or one 10-ounce box frozen baby peas
1 pound sugar snap peas and/or snow peas
1/2 pound sliced pancetta or 1/4 pound sliced bacon
2 shallots
1 pound dried farfalle or rotini
3 tablespoons olive oil
Accompaniment: freshly grated Parmigiano-Reggiano

Steps:

  • Shell fresh peas if using. Diagonally cut sugar snaps and/or snow peas into thirds. Finely chop pancetta and shallots separately.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta. Have ready a bowl of ice and cold water.
  • Cook fresh or frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to ice water to stop cooking. Cook sugar snaps and/ or snow peas in boiling water until crisp-tender, about 2 minutes, and with slotted spoon transfer to ice water. Reserve water in pot over low heat, covered. Drain peas in a colander and transfer to a bowl.
  • In a deep 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook pancetta in oil, stirring, until golden brown and edges are crisp, about 10 minutes. Stir in shallots and cook, stirring, until just tender, about 2 minutes.
  • Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in colander and add to pancetta mixture with peas, 1/4 cup reserved pasta water, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta with Parmigiano-Reggiano.

TOASTED FARFALLE WITH THYME SAUCE PASTA RECIPE BY TASTY



Toasted Farfalle With Thyme Sauce Pasta Recipe by Tasty image

Here's what you need: farfalle pasta, salt, butter, garlic, fresh thyme, pepper, grated parmesan cheese

Provided by Greg Perez

Yield 2 servings

Number Of Ingredients 7

½ lb farfalle pasta
salt
2 tablespoons butter
2 cloves garlic
2 teaspoons fresh thyme
pepper, to taste
grated parmesan cheese, for serving

Steps:

  • Preheat the oven to 350˚F (175˚C). Line a baking sheet with parchment paper.
  • Toast the pasta for 10-12 minutes, until golden brown.
  • Bring a large pot of water to boil over high level heat, and season with salt.
  • Add the toasted pasta to the water and cook for 10-12 minutes, stirring occasionally, until al dente.
  • Reserve ½ cup (50 g) of the pasta cooking water and drain the pasta.
  • In a small skillet over medium heat, melt the butter. Add the garlic, thyme, and pepper, and cook until fragrant.
  • Add the pasta to the sauce, along with the reserved water, and mix thoroughly to coat.
  • Sprinkle with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 84 grams, Fat 13 grams, Fiber 3 grams, Protein 14 grams, Sugar 3 grams

HOMEMADE FARFALLE PASTA



Homemade Farfalle Pasta image

Flour and water are all you need to make traditional farfalle (or bow ties) at home. Make sure to use a durum wheat semolina, a very refined flour (usually imported directly from Italy) or your pasta won't stay firm and "al dente" during the cooking process.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 4

Number Of Ingredients 3

2 ½ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

  • Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
  • Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
  • Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.
  • Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.
  • Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.
  • Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.
  • Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.
  • Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.

Nutrition Facts : Sodium 40.5 mg

FARFALLE SPECIAL



Farfalle Special image

This is an Italian dish, one of my favorites. Buon Apettito!

Provided by Venia

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
2 slices bacon
1 onion, sliced
¾ cup fresh mushrooms, quartered
¾ cup heavy cream
1 teaspoon salt
1 pinch black pepper
2 ounces Roquefort cheese
1 (4 ounce) can tomato sauce
18 ounces farfalle (bow tie) pasta

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 WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE



Farfalle With Pancetta and Peas in a Roasted Garlic Cream Sauce image

I was searching for a copycat recipe for the Cheesecake Factory's similar dish and found this. It looks promising so I'm posting it here to get some opinions and to save it for myself.

Provided by Dave in Alpharetta

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 lb bow tie pasta
2 tablespoons olive oil
2 -3 slices pancetta, chopped in small pieces
1/2 cup chopped onion
1/2 cup button mushroom
1/2 cup chopped roasted red pepper
1/2 cup seeded and chopped tomato
1 cup milk
1/2 head roasted garlic, paste
3 ounces cream cheese
1/2 cup grated parmesan cheese
2 fresh sage leaves, chopped fine
salt and black pepper (according to taste)
1/2 cup frozen green pea, thawed

Steps:

  • Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
  • Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
  • Add onions to the skillet and caramelize them over low to medium heat.
  • Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
  • Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
  • Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
  • Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
  • Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
  • Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

Nutrition Facts : Calories 985.6, Fat 45.4, SaturatedFat 18.6, Cholesterol 181.7, Sodium 1160.5, Carbohydrate 108.7, Fiber 8.8, Sugar 10.4, Protein 37.9

FARFALLE WITH ROASTED CHICKPEAS



Farfalle With Roasted Chickpeas image

My husband asked me to create this recipe after he tried this dish at an authentic Italian Restaurant in Philadelphia. When he tasted what I made he said I got it right on. Now he's no cook so I had to pry a description and the ingredients out of him and with some imagination, this is what I came up with. It does take quite a bit of prep time and I use a gas grill for the beans and veggies but the result is well worth the final result, which makes a hearty delicious vegetarian meal.

Provided by Dustins Mom

Categories     Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 red peppers
1 tablespoon extra virgin olive oil
2 (15 ounce) cans chickpeas, drained
2 dozen plum tomatoes
2 tablespoons extra virgin olive oil
1 sweet onion, finely chopped
5 garlic cloves, smashed then minced
2 lemons, juice and pulp of 2
1 teaspoon dried sweet basil leaves
1 pinch dried oregano
2 tablespoons dried parsley
1/4 cup fresh parmesan cheese
1 lb farfalle pasta

Steps:

  • Preheat gas grill to a medium heat.
  • Trim peppers to remove stems and seeds. Quarter and set aside.
  • Half the plum tomatoes longwise and set aside.
  • Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.
  • On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.
  • Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
  • Turn peppers to prevent charring and remove after about 10-15 minutes when tender.
  • Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. Set aside and allow to cool enough to handle.
  • Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.
  • Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!

Nutrition Facts : Calories 603.4, Fat 11.5, SaturatedFat 2.2, Cholesterol 3.7, Sodium 508.8, Carbohydrate 107.9, Fiber 14.6, Sugar 10.4, Protein 22

FARFALLE WITH TOMATOES AND FETA CHEESE



Farfalle with Tomatoes and Feta Cheese image

Provided by Colin Cowie

Categories     Cheese     Herb     Olive     Pasta     Tomato     Easter     Vegetarian     Quick & Easy     Spring     Boil

Yield Makes 8 servings

Number Of Ingredients 8

1 1/2 pounds farfalle or bow tie pasta
6 roma tomatoes, seeded and diced
1/2 cup calamata olives, pitted
1/3 cup diced red onion
4 teaspoons drained capers
3 ounces feta cheese, crumbled
10 basil leaves, julienned
Balsamic Vinaigrette

Steps:

  • 1. Cook the pasta in a large pot of boiling salted water until al dente.
  • 2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.

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See more ideas about farfalle recipes, farfalle, pasta dishes. Dec 7, 2016 - Farfalle's name, taste and shape will give you plenty of reasons to smile! . See more ideas about farfalle recipes, farfalle, pasta dishes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.ca


HOMEMADE BASIL FARFALLE - TARA'S MULTICULTURAL TABLE
2014-07-23 Instructions. In the bowl of a food processor, add the basil leaves and flour. Process until the basil leaves are finely chopped and incorporated. Add the eggs, flour, and olive oil. Process and slowly add the water as needed just until dough comes together. On a lightly floured surface, knead the dough until smooth and elastic.
From tarasmulticulturaltable.com


FARFALLE WITH SPINACH, MUSHROOMS AND PANCETTA
2015-04-22 Lower the heat to medium-low and allow the alcohol to reduce. Add the Mushrooms and salt to taste and cook until softened, about 5 minutes. Add the Spinach and cook just until wilted. Add the pasta and toss for about 1 minute. Add the Pecorino over the top of the pasta and turn off the heat. Toss the pasta one more time allowing the residual ...
From cookingwithnonna.com


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