Farfalle With Cherry Tomatoes Peas Fresh Mint And Feta Recipes

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MINI FARFALLE WITH CHERRY TOMATOES, BASIL AND MOZZARELLA



Mini Farfalle with Cherry Tomatoes, Basil and Mozzarella image

Long-established Italian ingredients sure to make any meal fantastic - mini Farfalle with cherry tomatoes, basil, mozzarella, onion and seasonings.

Provided by Food Network

Time 19m

Yield 4-6 servings

Number Of Ingredients 7

1 box Barilla Piccolini® Mini Farfalle
2 tablespoons extra virgin olive oil
2 tablespoons onions, minced
1 pint cherry tomatoes, halved
Salt and Pepper to taste
4 leaves fresh basil, chopped fine
4 ounces mozzarella cheese, shredded

Steps:

  • Bring a pot of water to a boil.
  • Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
  • Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
  • Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
  • Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
  • Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
  • 2011 Barilla. All Rights reserved.

FARFALLE WITH CHERRY TOMATOES, PEAS, FRESH MINT AND FETA



Farfalle With Cherry Tomatoes, Peas, Fresh Mint and Feta image

Make and share this Farfalle With Cherry Tomatoes, Peas, Fresh Mint and Feta recipe from Food.com.

Provided by soulmatesforever

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

450 g packages farfalle pasta
1 tablespoon olive oil
2 slices thin pancetta, diced,about 2 oz
1 small onion, finely chopped
1 pint grape tomatoes, cut in half
3/4 cup fresh peas or 3/4 cup frozen peas
1/4 teaspoon salt
1/2 cup finely crumbled feta cheese
1/4 cup coarsely chopped fresh mint leaves
fresh ground black pepper

Steps:

  • Brin a large saucepan of salted water to a boil.
  • Add pasta and cook until al dente, 10-12 minutes.
  • Set aside 2 tbsp of pasta cooking water.
  • Then drain pasta.
  • Meanwhile, heat oil in a large deep frying pan on medium.
  • Add pancetta, stir occasionally, and cook until crisp.
  • Add onion and cook, stirring occasionally, until tender.
  • Add tomatoes, stirring until they begin to soften and release juice, 5 minutes.
  • Stir in peas and salt.
  • Cook until peas are hot.
  • Add a generous sprinkling salt.
  • If pasta is not cooked, reduce tomato mixture to low.
  • Add drained pasta and reserved cooking water to tomato mixture.
  • Stir to mix.
  • Stir in feta until pasta is evenly coated and feta begins to melt.
  • Stir in mint.
  • Season with salt and pepper.
  • Serve with additional Parmesan.

Nutrition Facts : Calories 544.9, Fat 9.4, SaturatedFat 3.6, Cholesterol 16.7, Sodium 369.4, Carbohydrate 94.6, Fiber 6.2, Sugar 5.1, Protein 19.7

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.

MEDITERRANEAN FARFALLE



Mediterranean Farfalle image

This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold.

Provided by Karyn Knight

Categories     Side Dish

Yield 7

Number Of Ingredients 9

1 (12 ounce) package farfalle pasta
1 pound chorizo sausage, crumbled
¼ cup fresh basil leaves, cut into thin strips
½ cup pine nuts
2 cloves garlic, minced
½ cup grated Parmesan cheese
1 cup diced tomato
½ cup olive oil
¼ cup red wine vinegar

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.

Nutrition Facts : Calories 691.8 calories, Carbohydrate 39.7 g, Cholesterol 62.1 mg, Fat 48 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 13.4 g, Sodium 893 mg, Sugar 2.6 g

FARFALLE WITH PEAS AND PROSCIUTTO



Farfalle with Peas and Prosciutto image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 6

1 cup shelled fresh or frozen peas
1/2 pound farfalle (bow-tie pasta)
2 tablespoons chopped fresh mint leaves
1/2 teaspoon freshly grated lemon zest
2 ounces thinly sliced prosciutto, chopped fine (a generous 1/3 cup)
2 tablespoons freshly grated Parmesan plus additional for serving

Steps:

  • Fill a 5-quart kettle to within 1 inch of top with salted water and bring to a boil for peas and pasta. Into kettle fit a large sieve so that its bottom is submerged in several inches of boiling water. Add peas to sieve and boil until just tender, 3 to 5 minutes. Remove sieve, keeping water at a boil, and rinse peas under cold water. Drain peas and transfer to a small bowl.
  • In a blender purée 2/3 cup peas with mint, zest, 1/2 cup hot cooking water from kettle, and salt and pepper to taste.
  • Cook pasta in boiling salted water until al dente. Ladle out 1/4 cup cooking water, reserving it, and drain pasta in a colander. Return pasta to kettle with pea purée, prosciutto, 2 tablespoons Parmesan, and remaining 1/3 cup peas and heat over moderate heat, stirring and thinning mixture to desired consistency with reserved cooking water, until heated through. Season pasta with salt and pepper.
  • Serve pasta with additional Parmesan on the side.

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