FARFALLE WITH CHICKEN, ASPARAGUS & PANCETTA
Invite some friends over and wow them with this delectable, creamy dish
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
- Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
- Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
- Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.
Nutrition Facts : Calories 740 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.13 milligram of sodium
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.
ONE-POT FARFALLE PRIMAVERA
Creamy and packed with green veggies-this one-pot pasta is super-easy to make.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
FARFALLE WITH ASPARAGUS, ROASTED SHALLOTS AND BLUE CHEESE
Categories Pasta Bake Blue Cheese Asparagus Spring Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Toss shallots with 2 tablespoons oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 35 minutes.
- Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately; keep at room temperature.)
- Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. Drain pasta and asparagus. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs.
ASPARAGUS, CHILLI & FETA FARFALLE
A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil. Tip in the pasta and cook for 1 min less than pack instructions.
- Meanwhile, heat the oil in a frying pan over a medium heat. Stir in the garlic, chilli and a pinch of salt, and fry for 1 min until fragrant. Add the asparagus and lemon zest, and cook for 4-5 mins until the asparagus is just tender.
- Drain the pasta and tip into the asparagus pan. Add the lemon juice, stir through the basil, grind over some black pepper, then divide between bowls. Top with the pine nuts, feta and a drizzle of oil to serve.
Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
FARFALLE WITH ASPARAGUS, RED ONION, WALNUTS & BLUE CHEESE
My girlfriend from Long Island,NY passed this recipe along to me. It was from "Newsday", her local newspaper. I would suggest following the recipe as written. I have used pinenuts & vidalia onions and the flavors fell flat. UPDATE 10/10, I have made it twice now, using walnuts and red onions makes a huge difference. I like adding the red pepper flakes for kick!
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in plenty of salted boiling water according to the package directions. Three (3) minutes before the pasta is done, add the asparagus. Drain.
- Meanwhile, over medium heat, toast the walnuts in a large dry skillet until they are aromatic and lightly browned. CAREFUL not to burn. About 2 minutes. Transfer to a bowl to cool. Once cooled, either leave halved or do a rough chop but leave some big pieces.
- Over medium heat, heat 2 T of olive oil in a large skillet, add onion and cook until onion is softened and translucent, about 7-9 minutes. I prefer to cook longer until they are caramelized.
- Toss the pasta & asparagus with the onion, walnuts and blue cheese. Stir in remaining 1T olive oil. Add salt & pepper, to taste.
Nutrition Facts : Calories 624.8, Fat 35.3, SaturatedFat 6.6, Cholesterol 12.7, Sodium 260.3, Carbohydrate 62.8, Fiber 8.1, Sugar 8.9, Protein 19.5
FARFALLE WITH CHICKEN, ASPARAGUS AND BLUE CHEESE
Make and share this Farfalle with Chicken, Asparagus and Blue Cheese recipe from Food.com.
Provided by Sackville
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, rinse, drain and set aside.
- In medium nonstick skillet, heat olive oil; add onion and sauté until translucent.
- Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water.
- Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.
- Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste.
- Gently blend in blue cheese and serve immediately.
FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
FARFALLE (BOW TIE PASTA) WITH SMOKED SALMON AND ASPARAGUS
Delicious pasta which I had at a cooking class I went to recently. The teacher/chef said not to sub in milk for the heavy cream because you need the butter fat.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot with about 1 gallon of water and 3 tablespoons of salt, boll the water, add pasta to boiling water. Cook according to package directions; drain.
- In a large skillet or pot melt butter.
- Stir in vegetables and cook until tender.
- Stir in smoked salmon and heat through.
- Stir in cream and reduce by half, tossing all ingredients together.
- Stir in cooked pasta and toss.
Nutrition Facts : Calories 688.4, Fat 29, SaturatedFat 15.8, Cholesterol 174, Sodium 275.1, Carbohydrate 84.5, Fiber 4.7, Sugar 3.6, Protein 23
FESTIVE CHICKEN WITH ASPARAGUS
Easy to make but nice enough for company, from the "Touched by a Rainbow" Kansas cookbook. Dh doesn't like bleu cheese so I leave it out. Serve with rice or noodles.
Provided by winkki
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in lg skillet over medium heat.
- Coat chicken with flour and brown in oil; remove to plate.
- In shallow 3-quart casserole, combine bleu cheese, wine, and soup.
- (I usually spray with non-stick spray first to help with clean-up) Arrange chicken in soup mixture, spooning soup over top of chicken to coat.
- Bake uncovered at 375 for 30 min.
- Meanwhile, clean asparagus spears and cut in half crosswise.
- Remove chicken from oven and arrange asparagus between pieces of chicken.
- Cover tightly and bake 30 minutes or until chicken is tender.
- Serve with rice or noodles.
Nutrition Facts : Calories 282.3, Fat 18.2, SaturatedFat 4.7, Cholesterol 54.7, Sodium 458.9, Carbohydrate 8.9, Fiber 1.7, Sugar 1.8, Protein 19.5
CREAMY GOAT CHEESE AND ASPARAGUS FARFALLE
This recipe was given to me by my friend Gail. I believe she said she obtained it from Food and Wine Magazine. It is a lovely pasta dish that is both elegant and yummy. It may be served as a main dish or as a side dish to grilled meat or chicken.
Provided by Expat in Holland
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
- In another large pot, cook pasta as directed. Drain.
- Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
- Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
- Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
- Add goat cheese and chives and toss to combine well.
- Remove and plate pasta and top with parmsean.
Nutrition Facts : Calories 523.9, Fat 18.6, SaturatedFat 4.3, Cholesterol 11, Sodium 208.7, Carbohydrate 71.6, Fiber 5.1, Sugar 4.2, Protein 18.3
FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS
Categories Pasta Roast Vegetarian Parmesan Asparagus Hazelnut Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
- Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
- *Italian cream cheese; can be found at Italian markets and some supermarkets.
CHICKEN WITH ASPARAGUS & BLUE CHEESE SAUCE
My husband and I would never think to eat a piece of blue cheese - it's just too strong - but the flavor it gives this dish is incredible! Try it just once and you'll be adding it to your list of favorites!
Provided by MMers
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cut chicken legs in half at joint.
- Dredge with flour and set aside.
- Heat oil in frying pan.
- Brown chicken pieces on all 4 sides.
- In a medium bowl, combine wine, blue cheese, soup, salt and pepper.
- Pour half this mixture into a 12" x 10" glass casserole dish.
- Place browned chicken on top.
- Pour remaining soup mixture over chicken.
- Bake in oven, uncovered, for 30 minutes.
- Meanwhile, prepare asparagus.
- Gently bend stalk near end of spear.
- Stalk will break at point where it becomes too tough to eat.
- Discard end.
- Rinse spears under cold, running water.
- Drain.
- Cut each spear into 1 1/2" pieces.
- At end of 30 minutes, remove casserole dish from oven.
- Scatter asparagus between chicken pieces.
- Cover tightly with aluminum foil and continue baking for 30 minutes longer or until chicken is cooked.
- Serve over cooked white rice.
FARFALLE WITH ASPARAGUS
Make and share this Farfalle With Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add 1 tablespoon salt; then drop in the asparagus; boil 3-5 minutes, until just tender; remove from water using a slotted spoon; refresh with cold water and set asparagus aside.
- Chop the garlic in food processor fitted with a steel blade; when it adheres to the sides, stop the machine and scrape down the sides.
- Add the cottage cheese; blend until fairly smooth; scrape down the sides.
- Add in the milk; blend again until smooth; add salt and pepper to taste; transfer to a wide pasta bowl.
- Bring the water in the pot back to a boil; add in the pasta; stir to make sure the pasta doesn't stick to the bottom of the pot; cook until al dente; reserve ¼ cup cooking water and drain pasta.
- Stir the reserved cooking water into the cottage cheese mixture; add the pasta, asparagus, chives, and pecorino; toss to combine; serve hot.
Nutrition Facts : Calories 404.6, Fat 4.8, SaturatedFat 2.4, Cholesterol 12.1, Sodium 218.4, Carbohydrate 70.5, Fiber 5.1, Sugar 3.9, Protein 20
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- Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to the pan.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 1–2 minutes each side or until golden and cooked through. Remove from pan and cover to keep warm.
- Heat oil in same frying pan. Cook asparagus, tomatoes and garlic, stirring, for 2–3 minutes or until asparagus is just tender and tomatoes have softened. Add stock and cook for 1 minute.
- Add vegetable mixture, green shallots, basil and chicken to the pasta. Toss gently to combine. Season with freshly ground black pepper. Serve.
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