Recipes For 2011

Farfalle Pasta

Holidays/images/300/FarfallePasta.jpg

Bowties for the Holidays and lots of nice colors.

For Parsley Pesto:

  • 2 cups fresh curley parsley leaves
  • Kosher salt to taste
  • 1/2 tsp granulated sugar
  • 1/2 cup extra virgin olive oil

Blend all in a food processor or blender,

Stir in 1 cup thinly sliced scallions and set aside

For Beet Vinaigrette:

  • 5 fresh beets
  • 2 cups water
  • 1/4 cup red wine vinegar
  • 2 tbsps extra virgin olive oil

Peel and cut beets and cover with 1 cup of water. Cook till tender. Remove beets. Boil till liquid reduces to about 1/4
cup. Add next 1 cup of water and again reduce to about 1/4 cup. Remove from heat. Add salt and pepper to taste and add
the vinegar and oil.

For Pasta:

  • 1 lb. farfalle pasta
  • Salt
  • 1 tbsps butter
  • 1/4 cup shaved parmesan

Bring 6 cups of water to a boil and season with salt. Add pasta and cook till tender, about 8-10 minutes. Drain.

To Serve:

Pour pasta into a large bowl. Add the parsley pesto and toss. Add the beet vinaigrette and butter and toss to blend.
Arrange cooked beets on top and add the shaved parmesan and serve.