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Farfelle a la Primavera Recipe

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This recipe for Farfelle a la Primavera, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
treva jackson
Added: Monday, August 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound farfalle pasta (bow-tie)
2 pound ripe tomatoes, halved and seeded
1/2 cup flat leaf parsley chopped
1/2 cup chopped basil
4 garlic cloves, chopped
salt, pepper
3/4 lb. buffalo mozarella, diced
1/4 cup extra virgin olive oil

Directions:
Directions:
Cook pasta in a large pot of boiling salted water, stirring occasionly until a la dente.

In a food processor, puree 1/2 the tomatoes with 1/2 cup parsley, basil and garlic. Season with salt and pepper. Transfer the puree to a large bowl. Cut the remaining tomatoes into 1/2 dice and add to the bowl with mozarella and olive oil.

Drain the pasta, add it to the bowl while hot and toss to coat with the sauce. Season with salt and pepper.

Serve at once and drizzle with a little olive oil and top with fresh chopped parsley.

Number Of Servings:
Number Of Servings:
6

 

 

 

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