FARFALLE WITH CRAWFISH AND ARTICHOKES

Farfalle With Crawfish and Artichokes image

Provided by Molly O'Neill

Time 20m

Yield Four servings

Number Of Ingredients 12

Previous Next

Ingredients

1 pound farfalle
2 teaspoons olive oil
4 cloves garlic, peeled and minced
4 teaspoons seeded and minced jalapeno
4 tablespoons, plus 2 teaspoons chopped Italian parsley
4 raw artichoke hearts, very thinly sliced
1 pound cooked crawfish tails
4 plum tomatoes, seeded and diced small
6 tablespoons, plus 2 teaspoons chopped fresh mint
1/4 cup fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 3 grams, Carbohydrate 95 grams, Fat 5 grams, Fiber 8 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 5 grams