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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Farfelle a la Primavera Recipe

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This recipe for Farfelle a la Primavera is from The Jackson Family Cookbook Project, 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!
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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