"The belly rules the mind."--Spanish Proverb

Caprese Farfalle Recipe

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This recipe for Caprese Farfalle, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
1/2 t Olive Oil
1/2 C Pine Nuts
1/3 C Olive Oil
3 T Red Wine Vinegar
2 T Capers drained
2 Cloves garlic - minced
8 oz Mozzarella Cheese - in cubes
2 C Cherry tomatoes
1/2 C Fresh Basil - chopped
1/4 C Fresh Chives - chopped
1/4 C Fresh Italian Parsley
12 oz Dreid Farfalle (bow ties)
Salt and Pepper to taste

Directions:
Directions:
1. In a small skillet heat tyhe 1/2 t olive oil over medium heat until hot but not smoking. Add pine nuts. Cook an stir aboiut 2 minutes or until light golden brown. Drain pine nuts on paper towels and season to taste with salt.
2. For the marinatde, in a large bowl w2hisk toghth3r the next four ingredients (through the garlic until combined. Stir in next five ingredients through to the parsley. Let stand at room temperature 30 minutes to marinade - stirring occasionally.
3. Meanwhile, cook the pasta in boiling , lightl salted water according to the parckage direactions. reserve 1/4 C of the cooking water. Drain pasta in a colander. Immediately add hot pasta and the 1/4 C reserved water tot he mozzarella mixture. Let stand 1 minute.
4. Gently toss pasta and mozzarella mixture. Season to taste with additional salt and black pepper.
Sprinkle with roasted pine nuts.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Min

 

 

 

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