CARROT FARFALLE PASTA WITH LEMON AND HERBS

Carrot Farfalle Pasta with Lemon and Herbs image

Provided by Martha Stewart

Number Of Ingredients 11

Semolina flour or fine cornmeal, for dusting
Fresh Carrot Pasta Dough
1 tablespoon finely grated lemon zest (about 1 large lemon)
3 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons loosely packed fresh basil leaves, torn into small pieces
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons fresh chervil leaves
1 tablespoon finely chopped fresh dill
Coarse salt
1/2 cup creme fraiche
Freshly ground pepper

Steps:

Make the farfalle: Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch-long pieces. Working with 1 piece at a time, pinch center with your fingers, forming a bow-tie shape; squeeze tightly to seal, and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
Stir together lemon zest, oil, and herbs in a large bowl.
Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally to separate, until centers are just tender, 3 to 4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in creme fraiche, and season with salt and pepper.