Herbed Farfalle Recipes

FARFALLE WITH HERB SAUCE AND WALNUTS

Steps:

• In a blender, or food processor, add the herbs and garlic, and while the machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust seasoning. Toss with cooked pasta while still warm, fold in nuts and cheese. Garnish with fresh herb sprigs. TIP:
• HERBED SAUCE FOR EVERYTHING
• YOGURT HERBED CHEESE
• 1 quart yogurt placed in a cheesecloth lined sieve and drained overnight. Mix in 1/2 cup of your favorite chopped herbs

FARFALLE WITH HERB-MARINATED GRILLED SHRIMP

Steps:

• To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape.
• Combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.
• Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink.
• Spoon sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.
• VARIATION: Substitute 1 lb. boneless, skinless chicken breasts for shrimp. Marinate and grill as above. Serve sliced chicken over hot farfalle.

HERBED FARFALLE

Steps:

• In a kettle of boiling salted water cook the farfalle until it is al dente, drain it well, and in a bowl toss it with the oil, the mint, the parsley, and salt and pepper to taste.

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.

FARFALLE W/HERBS AND SCALLOPS

Steps:

• cook pasta according to package directions.
• drain and toss w/ 1 tbsp olive oil.
• refrigerate.
• brush scallops with 1 tbsp olive oil and season w/salt and pepper.
• heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
• in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
• season with salt and pepper.
• add farfalle, scallops, herbs, and toss well.
• garnish with lemon wedges, serve.