Tuesday, June 29, 2010

Farfalle with Lemon, Garlic, Parsley & Parmesan

Farfalle with Lemon, Garlic, Parsley and Parmesan
From Olive Magazine, April 2007

Printable Recipe
Prep time: 10 minutes
Cooking time: 8 minutes (plus time to boil water for the pasta)

Serves 2

6oz/150g whole wheat farfalle (or whatever you’re in the mood for)
½ cup Parmesan
½ lemon juice & zest
1 clove garlic, minced
2-3 tbsp olive oil
¼ cup Italian/flat leaf parsley, finely chopped
Salt and pepper to taste

1. Boil pasta as per directions in salted water (reserve 1 cup pasta water) and drain.

2. Combine the lemon juice, zest, garlic, parmesan, olive oil & parsley in a large serving bowl.

3. Drain the pasta and toss with the “sauce” in the serving bowl. Add a little pasta water or more lemon juice (depending on your taste buds) and some freshly ground pepper.

Scatter with more parsley or parmesan cheese and serve. This time it was a side dish for some Spice Rubbed Skirt Steak. Next time, some grilled shrimp will be a hit.

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