Garlic Basil Bow Ties Recipes

BOW TIE PASTA

Steps:

• Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
• While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
• Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
• Pour in heavy cream and reduce heat to low.
• Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
• Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
• Serve immediately.

GARLIC BASIL BOW TIES

Steps:

• Cook pasta according to pkg directions; drain well.
• Toss with oil, garlic and yogurt.
• Add parmesan cheese, basil, and spices.
• Toss well.

BOW TIES WITH BASIL CREAM SAUCE, PEAS AND PROSCIUTTO

Steps:

• Cook bow ties according to package directions and drain.
• While pasta is cooking, stir together the evaporated milk and flour, then add basil and garlic.
• Cook and stir for 1 minute, then add peas, prosciutto and Parmesan cheese.
• Stir until cheese is melted, but do not boil.
• Pour over cooked pasta and toss gently to coat.
• Sprinkle with additional Parmesan, if desired.
• Adjust salt and pepper seasonings to taste and garnish with additional fresh basil.

BASIL PESTO BOW TIE PASTA

Steps:

• Cook pasta according to package directions.
• Don't forget to salt the water.
• Drain well.
• While pasta is cooking, place olive oil and garlic in a small fry pan.
• Bring to moderate heat, stirring garlic frequently to prevent browning.
• Add pinenuts and saute stirring frequently until nuts are firm but tender.
• Toss cooked pasta with pinenut/garlic mixture.
• Gently stir in basil pesto until pasta is lightly coated.
• Add tomatoes, grated parmesan and feta cheese.
• Toss lightly and serve warm or at room temperature.
• There are no measurements for these ingredients because it is all a matter of individual taste.

BOW TIE PASTA WITH BASIL PESTO RECIPE - (3.7/5)

Steps:

• Place the pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute more. Place pesto in bottom of a large serving bowl and stir in the pasta until well mixed. Serve with additional Parmesan cheese. NOTE: Using young basil leaves will result in a fresher flavor and a prettier green color. If you don't use all of the pesto, immediately refrigerate or freeze it with a thin layer of olive oil on top. Exposure to air will darken it significantly and affect the flavor.