Wednesday, August 4, 2010

Farfalle Pasta with Carrots, Sage and Scallions

If you'd ever tried my Pasta Piselli recipe, you know that looks can be deceiving. This one looks too simple to have any flavor, but it is delicious. It is made even more delicious by the fact that it is simple and fast. For me this is a "pantry-meal" since I have a sage plant in my garden and I always stock pasta, parmesan cheese, and carrots. I almost always have green onions or scallions, but if not you could substitute a regular onion chopped fine or shallots. You can also use a different pasta - We used fiori last night and it worked just as well as farfalle.

Farfalle with Carrot, Sage and Scallion


1/2 lb Farfalle (bow-tie pasta)
1 ts Olive oil -- extra virgin
3 T Butter -- unsalted
3 md Carrots -- grated
9 Scallions -- cut diagonally Into 1/2-inch pieces
40 Sage leaves, fresh -- stems removed, chopped
Salt and pepper to taste
Juice from 1/2 lemon (or 3 T)
3 tb Cheese -- freshly grated (optional)


Cook pasta in boiling water according to package directions. Meanwhle, heat a large skillet over medium-high heat. Add oil and 1 1/3 T butter. When oil and butter are hot and sizzling, add carrots and saute until soft and golden, about 7 minutes. Add scallions and sage leaves to carrots. Continue to saute until sage begins to crisp and scallions are brown, about 7 minutes. Reduce heat and cover to keep warm and add salt and pepper to taste.

When pasta has been cooked al dente, drain and return to cooking pot. Add lemon juice and remaining 1/2 to 1 1/2 tablespoons butter (amount depends on personal preference). Toss lightly.

Divide pasta evenly among 3 serving bowls and top each serving with vegetable mixture. Sprinkle with cheese if desired.

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