Farfalle Del Mondo Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
• Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
• Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
• Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

Steps:

• Pound the chicken breasts to even thickness with a meat mallet to cook evenly.
• Season both sides of the chicken breasts with salt and pepper.
• Sprinkle southwest seasoning on both sides of chicken.
• Grill chicken over coals with mesquite or hickory chips added.
• Rotate chicken a quarter turn after a few minutes to add grill marks.
• Turn chicken over after about 5 to 7 minutes and grill the other side the same way.
• When chicken is done (moist and tender) take off the grill and let rest.
• Bring a large pot of slightly salted water to a boil for the pasta.
• Add pasta and cook until it is al dente.
• Keep cooked pasta covered and warm in a slight bit of its water.
• In a small, ungreased frying pan, toast pine nuts until they are golden brown.
• Do NOT burn the pine nuts or the entire dish will taste bitter.
• Cut the outer covering (rind) off the brie.
• Throw away the rind and set the cheese aside.
• Heat a large frying pan to medium-high heat and add all of the olive oil.
• After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil.
• Let this saute for about 1 minute.
• Key: Have all of the ingredients ready and next to the stove because this sauce works fast!
• Add the brie and toasted pine nuts.
• Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce.
• Drain the remaining water off the pasta in a colander.
• Place a nice portion of pasta on a decorative plate.
• Chop the chicken breasts on a bias and place on top of the pasta.
• Ladle a fair amount of the brie sauce over the chicken and pasta.

Steps:

• Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
• Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.