Best 4 Farfalle With Herb Sauce And Walnuts Recipes

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FARFALLE WITH FRESH HERBS AND GOAT CHEESE



Farfalle with Fresh Herbs and Goat Cheese image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
1/2 cup half-and-half
6 ounces goat cheese, at room temperature
Freshly ground black pepper
Zest and juice of 1 lemon
3 tablespoons minced fresh parsley
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint
3 tablespoons thinly sliced chives
1 cup grated Pecorino Romano
Extra-virgin olive oil, for drizzling

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.

HERBED FARFALLE



Herbed Farfalle image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 4

3/4 pound farfalle (bow tie-shaped pasta)
3 to 4 tablespoons extra-virgin olive oil, or to taste
2 tablespoons minced fresh mint leaves
2 tablespoons minced fresh parsley leaves

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 SPECIAL



Farfalle Special image

This is an Italian dish, one of my favorites. Buon Apettito!

Provided by Venia

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
2 slices bacon
1 onion, sliced
¾ cup fresh mushrooms, quartered
¾ cup heavy cream
1 teaspoon salt
1 pinch black pepper
2 ounces Roquefort cheese
1 (4 ounce) can tomato sauce
18 ounces farfalle (bow tie) pasta

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 98.3 g, Cholesterol 94.9 mg, Fat 34.5 g, Fiber 5.4 g, Protein 23.4 g, SaturatedFat 18.5 g, Sodium 1249.2 mg, Sugar 6.9 g

FARFALLE WITH CREMINI, ASPARAGUS AND WALNUTS



Farfalle With Cremini, Asparagus and Walnuts image

I saw this on "Everyday Italian" yesterday and really wanted to try it, mainly because I love both mushrooms and asparagus, and have been wanting a recipe to use up some of the mascarpone cheese in our fridge! I liked it a lot, and my husband loved it. I preferred mine without walnuts, so you may want to serve these on the side. It is so quick to make that it's sure to become a regular at our house! Keep in mind, however, that this is a very mild pasta, most likely very different from what you're used to!

Provided by hepcat1

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

salt
1 lb farfalle pasta
3 tablespoons butter
1 -2 garlic clove, minced
1 lb cremini mushroom, thickly sliced
1 lb thin asparagus, trimmed, cut into 1 inch pieces
1 cup mascarpone cheese
1 pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated parmesan cheese (or more to taste)

Steps:

  • Cook pasta until al dente.
  • Drain pasta but reserve 1 cup pasta water.
  • Meanwhile, melt butter over medium heat.
  • Add mushrooms and garlic; saute about 5 minutes until tender and most of the juices have evaporated.
  • Add asparagus and saute another 5 minutes or until crisp-tender.
  • Add the farfalle to skillet; stir in the mascarpone and nutmeg and toss until cheese coats the pasta.
  • Add a bit of the pasta water at a time to moisten (you do not need to use entire cup, just put enough in to moisten to your preference).
  • Stir in 1/2 cup walnuts and season pasta with salt and freshly ground pepper.
  • Place pasta in large bowl and sprinkle with the remaining parmesan and walnuts.

Nutrition Facts : Calories 480.6, Fat 17.9, SaturatedFat 5.5, Cholesterol 18.9, Sodium 123.9, Carbohydrate 65.3, Fiber 5.4, Sugar 4.1, Protein 17.5

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