Best Farfalle With Herb Sauce And Walnuts Recipes

Farfalle with Fresh Herbs and Goat Cheese image

Provided by Geoffrey Zakarian

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
1/2 cup half-and-half
6 ounces goat cheese, at room temperature
Freshly ground black pepper
Zest and juice of 1 lemon
3 tablespoons minced fresh parsley
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint
3 tablespoons thinly sliced chives
1 cup grated Pecorino Romano
Extra-virgin olive oil, for drizzling

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.

Creamy Farfalle with Cremini, Asparagus, and Walnuts image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

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.

Farfalle with Baby Spinach, Walnuts, and Ricotta image

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 cup chopped walnuts
1/4 cup drained and thinly sliced oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
3 6-ounce bags baby spinach
1 pound farfalle (bow-tie) pasta
1 cup ricotta cheese
Grated Parmesan cheese

Steps:

Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.