Creamy Farfalle Pasta Food

ONE-POT FARFALLE PRIMAVERA

Steps:

• Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

FARFALLE WITH CREAMY PESTO

Steps:

• Cook pasta in boiling, salted water until al dente.
• While pasta is cooking, combine remaining ingredients except Parmesan in a food processor and process for 30 seconds.
• (To release more flavor from basil leaves, place them in a small plastic bag and bruise with a meat mallet before adding to food processor).
• Drain pasta and toss with sauce in a serving bowl.
• Sprinkle with Parmesan cheese.

CREAMY SEAFOOD FARFALLE

Steps:

• 1. In a stockpot, heat the oil ans add garlic, rosemary and tyme. Heat until bubbles form around garlic.
• 2. Layer onion, celery, bell peppers, cook untill they sweat and release their aromas.
• 3. Add the stock and heat just to the convection point. Add the halibut and let come to gentle convection point.
• 4. When fish is cooked, heavy cream and marsala, returning to a gentle convectionb, stirroing occaissionl7.
• 5. Add heavy cream and marsala wine.
• 6. Add the cornstarch slurry, stiring gently.
• 7. Stiring gentlery Keep stiring until the chowder is thict and creamy.
• 8. Salt & Pepper to taste.
• 9. Serve over Farfalle Pasta Sprinkle each serving with dash of garam masala.