FARFALLE W/HERBS & FRESH VEGGIES
One of the ladies at my Red Hat Club gave me this wonderful recipe. She had made it with green and red large gr.peppers. I had this bag of mini-sweet colorful little peppers, and decided to improvize and use them instead. It was a great hit with my company,and a beautiful presentation dish with the colorful veggies. A great...
Provided by Nancy J. Patrykus
Categories Other Main Dishes
Time 35m
Number Of Ingredients 12
Steps:
- 1. Cook (faralle) pasta until al dente, per packge instructions. Keep warm. Cut sweet mini peppers in half horizontality. Then slice in verticle strips. Put in a bowl.
- 2. Dice all (but not the tomatoes) other fresh vegetables,add to the same bowl. Remember,not the tomatoes,yet!
- 3. I a large skillet, saute garlic in olive oli. Add all vegetables, except tomatoes. Saute till tender but firm. Now add tomatoes and herbs.
- 4. Remove vegetables from skillet and place on top a bed of farfalle. Drizzel with balsamic vinegar. Sprinkle with salt and pepper. TIP#1****Can be served with grated parmesan cheese at the table. TIP#2...Cut black olives for a garnishment.
FARFALLE WITH HERB SAUCE AND WALNUTS
Provided by Food Network
Time 20m
Number Of Ingredients 12
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 W/HERBS AND SCALLOPS
Make and share this Farfalle W/herbs and Scallops recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
CARROT FARFALLE PASTA WITH LEMON AND HERBS
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 11
Steps:
- Make the farfalle: Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch-long pieces. Working with 1 piece at a time, pinch center with your fingers, forming a bow-tie shape; squeeze tightly to seal, and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
- Stir together lemon zest, oil, and herbs in a large bowl.
- Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally to separate, until centers are just tender, 3 to 4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in creme fraiche, and season with salt and pepper.
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