Best Farfalle With Roasted Garlic And Pea Purée Recipes

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FARFALLE WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE



Farfalle With Pancetta and Peas in a Roasted Garlic Cream Sauce image

I was searching for a copycat recipe for the Cheesecake Factory's similar dish and found this. It looks promising so I'm posting it here to get some opinions and to save it for myself.

Provided by Dave in Alpharetta

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 lb bow tie pasta
2 tablespoons olive oil
2 -3 slices pancetta, chopped in small pieces
1/2 cup chopped onion
1/2 cup button mushroom
1/2 cup chopped roasted red pepper
1/2 cup seeded and chopped tomato
1 cup milk
1/2 head roasted garlic, paste
3 ounces cream cheese
1/2 cup grated parmesan cheese
2 fresh sage leaves, chopped fine
salt and black pepper (according to taste)
1/2 cup frozen green pea, thawed

Steps:

  • Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
  • Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
  • Add onions to the skillet and caramelize them over low to medium heat.
  • Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
  • Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
  • Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
  • Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
  • Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
  • Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

Nutrition Facts : Calories 985.6, Fat 45.4, SaturatedFat 18.6, Cholesterol 181.7, Sodium 1160.5, Carbohydrate 108.7, Fiber 8.8, Sugar 10.4, Protein 37.9

CHICKEN AND FARFALLE WITH ROASTED GARLIC SAUCE



Chicken and Farfalle with roasted garlic sauce image

This recipe is my fiance's favorite thing at The Cheesecake Factory. It took a few tries but is now perfected. Try it and let me know how it was!

Provided by jenna tinsman

Categories     Roasts

Number Of Ingredients 13

1 large chicken breast, bone in, skin on
extra virgin olive oil
kosher salt
1 lb bow tie pasta (farfalle)
1 pkg center cut bacon, thinly sliced
1 1/2 c quartered crimini or button mushrooms
1 c chopped onion
1/3 c sliced sundried tomatoes (in oil)
3/4 c white wine
1 c heavy cream
1 head roasted garlic, minced
1/2 c grated parmesan cheese
3/4 c frozen green peas (optional)

Steps:

  • 1. Preheat the oven to 375 degrees F.
  • 2. Prepare the chicken by placing the chicken breast on a sheet pan and rub with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of fresh ground black pepper. Roast the breast for 30 to 40 minutes, or until just cooked through and the internal temperature reaches 165 degrees. Set aside until cool enough to handle. Reserve the chicken drippings for the sauce and remove the chicken from the bone and remove the skin and then shred and set aside.
  • 3. While the chicken is cooking, heat 1 tablespoon of extra virgin olive oil in a very large sauté pan. Add the thinly sliced bacon and render until it is crispy. Use a slotted spoon to remove the pieces of crisp bacon to a paper towel lined plate to drain excess grease and set aside.
  • 4. In the same pan with the rendered bacon fat add the mushrooms and sauté on medium high heat until most of the liquid has evaporated and then the chopped onions and sauté the onions over medium heat until they are caramelized along with the sliced mushrooms. Now add the sliced sundried tomatoes and sauté for another 3 minutes. Deglaze the pan by adding the white wine and bring to a simmer and cook until it has reduced by half. Use a wooden spoon the scrape the bottom of the pan to release the brown bits into the wine.
  • 5. Meanwhile, bring a large pot of water to a boil; season the boiling water with 2 tablespoons of kosher salt. Cook the farfalle pasta to the package specifications for al dente. Drain the cooked pasta but reserve ½ cup of the pasta water.
  • 6. Now add the heavy cream and bring to a simmer. Add the roasted garlic paste to the cream sauce along with the reserved pan drippings from the roasted chicken and whisk to incorporate well. Add the shredded cooked chicken to the sauce and simmer the sauce for 5 minutes until slightly thickened.
  • 7. Next add ½ cup of fresh fine grated parmesan cheese to the sauce and stir constantly to incorporate well. Use pasta water to thin the sauce if it gets too thick, but only if necessary. Add kosher salt and pepper to taste and then add the drained pasta to the sauce along with peas. Stir to incorporate and to warm the peas through. Add 3/4 of the crisp bacon and toss again to incorporate and transfer to a large serving platter. Garnish with the remaining crisp bacon pieces and serve!

FARFALLE WITH ROASTED PEPPERS



Farfalle With Roasted Peppers image

For this dish, inspired by Greek and Turkish ways with pasta and yogurt, I combined peppers from the market, peas from my freezer and herbs from my garden.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield Serves 4

Number Of Ingredients 11

1 large red pepper, roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 to 2 garlic cloves (to taste), puréed
2 tablespoons extra virgin olive oil
2 tablespoons slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves, chopped
Freshly ground pepper
Salt to taste
3/4 pound farfalle
1 cup frozen peas

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile seed the pepper, holding it over a bowl to catch juices. Cut in small dice (about 1/4 inch) and place in a another bowl. Strain any juices into the bowl and season with salt and pepper.
  • In a large bowl, mash together the feta and the yogurt and add the puréed garlic. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
  • When the water for the pasta comes to a boil, salt generously and add the farfalle. Set the timer for 5 minutes and add the peas. Boil for another 5 minutes, until the farfalle is cooked al dente. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. Garnish each serving with slivered basil and crumbled feta if desired.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 73 grams, Fat 12 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 7 grams

FARFALLE WITH ROASTED GARLIC AND PEA PURéE



Farfalle with Roasted Garlic and Pea Purée image

Yield Makes 4 servings

Number Of Ingredients 8

1 head garlic
two 10-ounce packages frozen peas, thawed
2 cups water
1 tablespoon unsalted butter
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh tarragon leaves
3/4 pound farfalle (bow-tie pasta)
1/2 cup fresh snow-pea or pea shoots

Steps:

  • Preheat oven to 425° F.
  • Cut 1/2 inch off top of garlic head, discarding it, and wrap garlic tightly in foil. Roast garlic in middle of oven 30 minutes, or until very soft, and cool. Squeeze roasted garlic from head into a blender.
  • In a saucepan boil thawed peas in 2 cups salted water until just tender, about 5 minutes, and in blender purée garlic, peas and cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste. In a saucepan keep purée warm, covered.
  • In a 6-quart kettle bring 5 quarts salted water to a boil and cook farfalle, stirring occasionally, until al dente. Drain pasta in a colander and in a bowl toss with sauce, snow-pea or pea shoots, and salt and pepper to taste.

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