CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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
Provided by Cara Brunetti Hillyard
Categories Milk/Cream Cheese Dairy Onion Pasta Pork Tomato Sauté Quick & Easy Dinner Sausage Boil Bon Appétit Virginia Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
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 IN A CREAMY MORNAY SAUCE WITH GOUDA, BACON AND ONION
Steps:
- In a skillet, cook your bacon until crispy. Let drain on a towel. Once cooled, mince, and reserve. Meanwhile in a small sauce pan, melt your butter over a medium heat. Once melted, add in your flour all at once. Cook stirring constantly for 3 minutes. Slowly add in your half and half, whisking constantly. Cook over a medium heat for at least 5 minutes or until it starts to thicken. Once it thickens add in your gouda cheese. Keep over a low heat. In a separate pot, bring water to a boil. Add in your pasta and cook about 10 minutes til al dente. With a perforated spoon, transfer your pasta to your cheese sauce (it's ok if it's not completely drained, the pasta cooking water will loosen up the sauce). Add in your bacon and minced onion. Taste and season further. Serve hot.
FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE
This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy.
Provided by Manami
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 2 qt saucepan over medium heat.
- When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
- Gradually whisk in the milk.
- Bring the sauce to a simmer.
- Simmer for 2 minutes, whisking constantly.
- Remove from the heat.
- Add the Gorgonzola and stir until melted.
- Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
- Set aside and cover to keep warm.
- Heat the oil in a heavy large skillet over medium heat.
- Add the mushrooms and sauté until tender and golden, about 12 minutes.
- Stir in the peas.
- Season to taste with salt and pepper.
- Cook farfalle according to pkg directions and drain.
- Transfer the pasta to a large bowl.
- Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
- Season the pasta with salt and pepper, if needed and top with chopped chives.
Nutrition Facts : Calories 825.9, Fat 33.2, SaturatedFat 14.9, Cholesterol 57.1, Sodium 567.9, Carbohydrate 100.9, Fiber 5, Sugar 12.1, Protein 31.6
FARFALLE WITH CREAMY WILD MUSHROOM SAUCE
Make and share this Farfalle With Creamy Wild Mushroom Sauce recipe from Food.com.
Provided by Mooseybear
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, omitting salt, drain.
- In a large nonstick skillet, melt the butter over medium high heat.
- Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
- Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
- Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
- Remove from heat.
- Add pasta, cream, cheese, and parsley. Toss gently to coat.
- Stir in remaining salt.
Nutrition Facts : Calories 339.9, Fat 11.2, SaturatedFat 6.5, Cholesterol 34.6, Sodium 545.8, Carbohydrate 47.5, Fiber 2.5, Sugar 2.2, Protein 11.4
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- In a skillet, cook your bacon until crispy. Let drain on a towel. Once cooled, mince, and reserve.
- Meanwhile in a small sauce pan, melt your butter over a medium heat. Once melted, add in your flour all at once. Cook stirring constantly for 3 minutes. Slowly add in your half and half, whisking constantly. Cook over a medium heat for at least 5 minutes or until it starts to thicken. Once it thickens add in your gouda cheese. Keep over a low heat.
- In a separate pot, bring water to a boil. Add in your pasta and cook about 10 minutes til al dente. With a perforated spoon, transfer your pasta to your cheese sauce (it's ok if it's not completely drained, the pasta cooking water will loosen up the sauce). Add in your bacon and minced onion. Taste and season further. Serve hot.
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