Farfalle With Roasted Red Pepper And Pine Nuts Served With Ricotta And Fresh Mozzarella Recipes

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.

BASIL PESTO FARFALLE W/ROASTED PINE NUTS

Steps:

• Boil Farfalle according to instructions. Al Dente works the best.
• Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
• Slowly pour the olive oil while blending all ingredients together.
• Set aside.
• Toast the remaining pine nuts in a splash of olive oil until golden brown.
• Set aside.
• Rinse pasta.
• Stir in the cheese/basil mixture.
• Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
• Serve warm or cold.

FARFALLE WITH ROASTED PEPPERS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile seed the pepper, holding it over a bowl to catch juices. Cut in small dice (about 1/4 inch) and place in a another bowl. Strain any juices into the bowl and season with salt and pepper.
• In a large bowl, mash together the feta and the yogurt and add the puréed garlic. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
• When the water for the pasta comes to a boil, salt generously and add the farfalle. Set the timer for 5 minutes and add the peas. Boil for another 5 minutes, until the farfalle is cooked al dente. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. Garnish each serving with slivered basil and crumbled feta if desired.