Farfalleandpestosalad Recipes

FARFALLE WITH PESTO

Steps:

• Cook the pasta according to the package directions.
• Drain and rinse with cold water; drain again.
• In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
• With the processor running, pour in the olive oil until combined.
• Add the cheese, lemon juice, salt and pepper.
• Toss the pesto with the pasta.
• Mix in the peas, cucumber and green onions.
• Serve garnished with basil leaves.

FIERI FARFALLE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
• Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
• Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
• In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

FARFALLE AND PESTO SALAD

Steps:

• Cook the pasta.
• Drain, reserving a couple tablespoons of cooking water.
• Keep the pasta warm.
• Coordinate the cooking so the potatoes are ready at the same time.
• They will probably need to boil in a separate pan of water for 15 minutes.
• Drain.
• Cut the beans in half and boil them in salted water for two minutes.
• Drain.
• While the beans, potatoes and pasta are cooking, tip the pesto into a bowl large enough to hold the finished salad.
• Mix the garlic into the pesto, along with the olive oil and the two tablespoons cooking water.
• Put the pasta, potatoes and beans into the bowl.
• Toss and serve.

FARFALLE SALAD

Steps:

• Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
• Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water. (When adding the pesto and hot water to the pasta, taste to get a good balance of flavor and texture.).
• Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.

FARFALLE SALAD

Steps:

• 1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
• 2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.
• 3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.