Biaggis Farfalle Alfredo Recipes

Steps:

• Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent.
• Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking.
• Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil.
• Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth.
• NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required.
• Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed.

Steps:

• Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks.
• Finely mince garlic cloves.
• Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking.
• Mix butter and flour together in a small saucepan over low heat to create a light brown roux.
• Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine.
• Steam vegetables for six minutes.
• Combine noodles, sauce, and vegetables together, folding to combine.
• Serve and enjoy.

Steps:

• In a large pot, bring 3 quarts water, the salt and vegetable oil to a boil. Add pasta a stir with fork to separate pieces. Return water to a boil and cook approximately 9 minutes or until al dente.
• Drain well. Preheat oven to 350.
• Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
• Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
• Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
• Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
• In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
• Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
• Stir in shrimp. Cover and cook 2 minutes.
• Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
• Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
• At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
• If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
• If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.

Steps:

• Heat olive oil in a large sauté pan over high heat. Add the prosciutto and red onion and sauté over heat for 2 - 3 minutes. Stir in the Alfredo sauce, chicken breast, chicken stock, peas and roasted red peppers and bring to a boil. Remove from heat, cover and set aside. Prepare pasta according to directions on package, drain 90% of water; add sauce to pasta and toss while continuing to stir over high heat for 1 - 2 minutes. Remove from heat and toss with the Asiago cheese and half of the Parmesan cheese. Place in a serving dish and sprinkle with remaining Parmesan cheese and serve immediately.