Farfalle Noodles with Pine Nuts and Fresh Herbs
This is a light and lovely pasta to enjoy in the warm weather. We love how it makes use of fresh herbs to bring the dish to life.
Ingredients
- 16 oz. farfalle or other noodles (use wheat/gluten-free, if needed)
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 2 cloves garlic minced, about 1 tsp.
- 2 Tbsp. pine nuts optional
- 1 cup fresh basil or try a mixture of mostly basil and some sage, chopped
- 1/4 tsp. salt
- 1/4 - 1/2 cup grated Parmesan cheese to taste
Instructions
- Cook the noodles according to package directions until they are al dente.
- Five minutes before the pasta is done, melt the butter in a large heavy skillet over medium heat. Add the oil, garlic, and pine nuts (optional) and cook for about 2 minutes, stirring occasionally.
- Before draining the pasta, use a ladle to scoop out 1/4 - 1/2 cup of the pasta’s cooking water.
- To the skillet with the butter, oil, and garlic, add the drained pasta, the reserved cooking liquid, the basil, salt, and Parmesan cheese and toss over low heat for 1 - 2 minutes until it is warmed through and the cheese is melted. Serve it hot.
Notes
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking (don’t forget to scoop out and set aside the pasta’s cooking water!), peel the garlic, grate the cheese if necessary and refrigerate.
Scramble Flavor Booster: Season the pasta with lots of freshly ground black pepper and use freshly grated Parmesan cheese.
Tip: Al dente, Italian for "to the tooth", is just a way to describe the texture for pasta that's fully cooked, but not too soft. Instructions on pasta boxes will typically specify the amount of cooking time needed to achieve an al dente texture but test a piece yourself before draining to be sure.
Nutritional Information Per Serving (% based upon daily values): Calories 390, Total Fat: 12g, 18%; Saturated Fat: 5g, 22%; Cholesterol: 15mg, 5%; Sodium: 150mg, 6%; Total Carbohydrate: 58g, 9%; Dietary Fiber: 2g, 8%; Sugar: 2g; Protein: 12g
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