Sunday, February 19, 2012

Farfelle with Carrot, Sage and Scallion

1 lb Farfalle (bow-tie pasta)
1 T Olive oil -- extra virgin
2 T Butter -- unsalted (or 3 T)
3 md Carrots -- grated
9 Scallions or green onions -- cut diagonally Into 1/4" pieces
40 Sage leaves, fresh -- stems removed
Salt and pepper to taste
Juice from 1/2 lemon
3 T Cheese -- freshly grated (optional)

Start pasta water heating. 

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.

Add the pasta to the boiling water. 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.

No comments: