Best Bow Ties With Arugula Olives Bulgur And Tomato Wedges Recipes

BOW TIE PASTA WITH FETA, PINE NUTS AND TOMATOES

Steps:

• Heat water and cook pasta according to package directions.
• Heat olive oil in a medium skillet, over medium heat.
• Add garlic and saute, but do not let brown.
• Add toasted pine nuts.
• Add spices and stir.
• Add tomatoes and olives and saute for about 3 minutes, until heated through and softened.
• Pour sauce over pasta and top with Feta cheese.
• Cover for a minute so cheese and flavors meld.

BOW TIE NOODLES

Steps:

• Put the flour into a food processor and put the eggs and yolks on top. Pulse until mixed, then slowly add 2 to 4 tablespoons water until the dough thickens. Remove and form into a ball. Wrap in plastic and let rest at room temperature for 1 hour.
• Roll out the dough as thin as possible on a well-floured surface. Cut into 2 1/2-inch squares. Form into bow ties by gently folding the squares and pinching them in the middle. Let the noodles dry on a floured board or sheet pan for 3 hours, then keep in the refrigerator, between layers of waxed paper in sealable plastic bags, until ready to use, up to 3 days. (Or store in freezer for up to 3 months.)
• Bring a pot of salted water to a boil. Cook the noodles until tender, about 3 minutes. Drain and serve with kasha varnishkes (see recipe).

BLT BOW TIES

Steps:

• Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.
• Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons bacon drippings from skillet. Add tomatoes and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. Add arugula, onions, 1/2 cup basil, and bacon; sauté until arugula and basil just wilt, about 2 minutes. Stir in wine; bring to simmer. Add farfalle to sauce and toss to coat. Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper. Sprinkle farfalle with remaining cheese and serve.

MEDITERRANEAN BOW-TIES

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, mix sauce mix and milk with wire whisk until blended. Add butter. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to low; simmer 1 minute, stirring occasionally.
• Gently stir pasta, asparagus, tomatoes and ham into sauce. Pour into casserole. Cover; bake 35 to 45 minutes or until bubbly.
• Remove casserole from oven. Sprinkle with cheese. Bake uncovered about 3 minutes longer or until cheese is melted. Sprinkle with olives.

CANNELLINI BEANS WITH TOMATOES, BULGUR AND ARUGULA

Steps:

• Put oil in large pot over medium heat; when oil is hot, add onion and cook, stirring occasionally until soft, about 5 minutes. Add beans with their liquid, tomatoes, bulgur, chili and rosemary and sprinkle with salt and pepper. Cook, over medium-low heat, until tomatoes have broken up and flavors begin to blend, about 12 minutes, adding water to make it as soupy as you like.
• Add arugula and continue to cook, just until it wilts. Taste and adjust the seasoning, and serve.

BOW TIES WITH ARUGULA, OLIVES, BULGUR AND TOMATO

Steps:

• Bring a large pot of water to a boil and add salt. Put oil in a large, deep skillet over medium heat. When hot, add onion and garlic and cook, stirring until softens, about 5 minutes. Stir in olives then add lemon juice and tomatoes. Sprinkle with salt and pepper and cook until tomatoes are just heated through. Turn off heat.
• When water comes to a boil, add bulgur. Let water return to a boil, then add pasta. Cook pasta until tender but not mushy. Reserve some cooking water, then drain in a strainer to trap grains with pasta.
• Toss pasta and bulgur with tomatoe mixture, adding some cooking water if needed. Stir in arugula and almonds, taste and adjust seasoning. Let rest for up to 15 minutes. Stir again and serve.