Farfalle With Walnuts Cinnamon Lemon Zest Food

BANANA BREAD WITH WALNUTS AND ORANGE ZEST

Steps:

• Preheat oven to 350°F Butter and flour a 9X5 loaf pan.
• In a small bowl using a fork, mash the bananas. You should have 11/3 cups. In a separate bowl, stir together the all purpose flour, whole-wheat flour, baking powder baking soda, salt, nutmeg, orange zest and nuts, set aside.
• In a large bowl, whisk the eggs until blended. Stir the brown sugar, butter, and milk. Add the dry ingredients in 3 batches alternatively with the mashed bananas in 2 batches, beginning and ending with the dry ingredients, just until moistened. Be careful not to overmix!
• Pour the batter into the prepared pan smoothing the top with a rubber spatula. Bake for 55-60 minutes or until toothpick inserted into center comes out clean. If the top begins to brown too much, cover with a sheet of aluminum foil the last 15 minutes of baking.
• Transfer to a wire rack and let cool in the pan for 5 minutes. Turn out into wire rack and let cool completely, before slicing.

FARFALLE WITH TUNA IN A BASIL LEMON DRESSING

Steps:

• Boil pasta in salted water.
• Mince garlic.
• Zest lemon to get one tablespoon zest. Juice the lemon. (About two tablespoons.).
• Shred basil into thin strips.
• Whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes.
• Drain pasta well and add to bowl. Toss well.
• If pasta seems dry, add either a little pasta cooking water or more olive oil.
• Serve warm, or room temperature.

CARROT FARFALLE WITH LEMON AND HERBS

Steps:

• Make the farfalle. Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just as it's been rolled. using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch long pieces. Working with 1 piece at a time, pinch center with your fingers for a bow-tie shape, squeeze to seal and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
• Stir together lemon zest, oil and herbs in a large bowl.
• Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally, to separate, until centers are just tender, 3-4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in crème fraiche, and season with salt and pepper.

FARFALLE WITH WALNUTS, CINNAMON & LEMON ZEST

Steps:

• Bring a pot of salted water to a boil. Cook the pasta until it is al dente. While the pasta is cooking, mix the walnuts with the sugar, half the lemon zest and half the spices. When the pasta is ready, drain it, toss it with the butter in a large bowl, then add the walnut mixture. Toss to mix all the ingredients thoroughly. Arrange the pasta on a platter, and sprinkle with remaining lemon zest and spices over it. Top each serving with 1 tablespoon of the Parmesan. Serves 6.