Green And White Farfalle Recipes

FALAFEL-Y FARFALLE

Steps:

• Heat a large saucepan over medium-high heat and add 1 tablespoon of the olive oil. Add the chickpeas and cook, tossing occasionally, until browned, 10 to 15 minutes. Add the coriander, cumin and cinnamon and cook for another minute so the spices can toast. Season with salt and pepper, remove from the heat and let cool slightly.
• In a large bowl, combine the remaining 4 tablespoons olive oil, lemon zest and juice, garlic, a good pinch of salt and a few turns of pepper and whisk vigorously until emulsified. Add the cooked pasta, cucumbers, tomatoes, onion, most of the cilantro, mint and parsley and most of the feta and fold together. Taste and adjust the seasoning, as desired. Transfer to a serving bowl and top with the chickpeas, remaining feta and remaining herbs and enjoy!
• This can be made a day in advance. It's great at room temperature, too.

GREEN AND WHITE FARFALLE

Steps:

• Cook pasta according to package directions.
• When pasta has 3 minutes left to cook, add the broccoli.
• Add the asparagus 1 minute later, and the zucchini and peas 1 minute after that.
• Cook 1 more minute.
• Scoop out 1 cup of the cooking water and set aside, then drain the pasta and vegetables.
• Place the watercress in the bottom of the serving bowl.
• Pour the pasta cooking water over the watercress, then stir in the feta, salt, oregano, lemon juice and lemon zest.
• Stir the mixture until the liquid becomes slightly thickened and white, and the cheese is in pieces no bigger than about 1/4-inch.
• Add the pasta and vegetables to the sauce, toss and serve.

FARFALLE WITH ARUGULA AND WHITE BEANS

Steps:

• Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
• Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.
• Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.
• To serve, divide among shallow bowls, and garnish with walnuts.

RED AND GREEN FARFALLE PASTA

Steps:

• Cook farfalle pasta al dente per package directions and drain in colander.
• Fill a 1-quart pot with approximately 1 inch of water on the bottom, and bring to a soft boil. Add broccoli florets, cover, and steam for 2-3 minutes until just softened. Drain water and pat broccoli dry between paper towels.
• Combine basis with pine nuts in a food processor and pulse a few times. Add garlic and cheese and pulse a few times more.
• Slowly add the olive oil to the food processor in a constant stream while the processor is running. Scrape sides with a rubber spatula and pulse until you have a consistent pesto sauce. Add salt and pepper to taste.
• Combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. Stir in pesto sauce until thoroughly combined.
• Optional: If you want to add some crunch, stir in the toasted walnuts or almonds.
• Can be served warm or cold.