Best Farfalle With Crawfish And Artichokes Recipes

SPICY GARLIC AND ANCHOVY FARFALLE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Add the anchovy paste, red pepper flakes and garlic. Cook until aromatic, 2 minutes. Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes. Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes.
• In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese. Add in the reserved pasta water, if needed, to loosen the pasta. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.

FARFALLE WITH FRESH HERBS AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
• Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
• Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
• Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

FARFALLE WITH CRAWFISH AND ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add farfalle and cook until al dente. Drain. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add jalapenos, parsley and artichokes and cook for 3 minutes, stirring often. Stir in the crawfish tails, cover and cook until heated through, about 4 minutes. Toss in tomatoes and 6 tablespoons of mint and cook for 1 minute.
• Place the pasta in a large bowl and toss in the crawfish mixture. Add the lemon juice, salt and pepper and mix well. Divide among 4 plates and garnish with the remaining parsley and mint. Serve immediately.

FARFALLE WITH ARTICHOKES, MUSHROOMS AND POTATOES

Steps:

• Bring six quarts of water to a boil. While it is coming to a boil, trim the artichokes. Slice off the top half-inch and slice the stem flush with the bottom. Pull off the two or three outermost layers of leaves, exposing tender, yellowish leaves. Quarter the artichokes vertically. As the artichokes are trimmed, toss them in a bowl with the lemon juice.
• When the water is boiling, add the artichokes and potatoes and simmer about 20 minutes, until both are tender. Scoop them out of the water with a skimmer or a slotted spoon and add the farfalle to the water. Increase the heat and boil the farfalle about eight minutes, until it is just tender. Drain it when it is done, retaining about a cup of the cooking water. Toss the pasta with one-third cup of the water to keep it moist.
• Meanwhile, quarter the potatoes. Slice the mushrooms.
• Heat the oil in a large, heavy skillet, add the mushrooms and garlic and saute over medium-high heat about 10 minutes, until the mushrooms have wilted. Add the artichokes and potatoes and stir over medium heat a few minutes, then season lightly with salt and pepper. Stir in the stock and soy sauce. Add the cooked farfalle and toss all the prepared ingredients together. Check seasonings, adding more salt and pepper if necessary. Add additional cooking liquid if the mixture is too dry.
• Transfer everything to a warm serving bowl, sprinkle the basil on top and serve with Parmesan cheese on the side.

FARFALLE WITH ARTICHOKES & SHRIMP IN PARMESAN GARLIC CREAM S

Steps:

• Cook the farfalle until al dente. While that's boiling, you can chop those artichoke hearts.
• Heat EVOO in medium sized frying pan. Add the artichokes and saute with garlic until heated thoroughly. Add lemon juice and cook for about a minute.
• Add half and half and most of the mint and simmer for another minute. Then add the shrimp and heat through.
• Remove from heat and add approximately half of the parmesan. Season to taste with salt and pepper.
• Toss pasta with the sauce and serve with the remaining mint and parmesan sprinkled on top.

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Season the cut-up chicken pieces with the salt and pepper.
• Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
• Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
• Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
• Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
• Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
• Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
• Add the chicken broth and carefully stir the mixture.
• Add the cooked pasta to the chicken and toss carefully.
• Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!