Farfalle With Chard Rib Cream Sauce Food

FARFALLE WITH HERB SAUCE AND WALNUTS

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 WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD

Steps:

• Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
• Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
• Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.

SWISS CHARD RIBS IN CREAM SAUCE

Steps:

• Saute the swiss chard ribs in butter in skillet until tender but not soft.
• Add half and half, tarragon, and red pepper to skillet. Cook until volume reduced in half.
• Serve over cooked pasta.

FARFALLE WITH CHARD RIB CREAM SAUCE

Steps:

• Cut the chard ribs into 1/2" to 3/4" pieces. Blanch the pieces in salted boiling water for 3 minutes. Drain. Melt the butter in a saucepan on medium heat. Add the blanched ribs and sautee for 4 minutes. Add heavy cream, garlic, herbs, and goat cheese, stir until mixed, and cook until reduced by two-thirds. While the cream is reducing, cook the pasta. Salt and pepper the sauce to taste. Serve over the farfalle.

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.

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 WILD MUSHROOM SAUCE

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.

FARFALLE WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE

Steps:

• Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
• Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
• Add onions to the skillet and caramelize them over low to medium heat.
• Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
• Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
• Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
• Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
• Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
• Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

EASY SAUSAGE & TOMATO FARFALLE (BOW TIES) IN CREAM SAUCE

Steps:

• Begin to boil water for pasta & add dash of olive oil & salt to water.
• Meanwhile, heat 2 tablespoons olive oil in large frying pan over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 10 minutes.
• Add onion and garlic to sausage in pan and cook until onion is tender and sausage is light brown, stirring occasionally, about 10 minutes.
• Stir in tomatoes, cream, garlic powder, grated cheese, parsley and salt & simmer on low until mixture thickens slightly, about 5 minutes.
• Cook pasta until "al dente" drain immediately & top with sausage mixture & additional grated cheese if desired. Serve hot.