Farfalle (butterflies or bowties) are one of my favorite pasta types. Serve with grilled salmon or chicken. . .even as a complete entree.
Monday, August 2, 2021
1 lb farfalle pasta or your favorite
¼ cup red wine vinegar
½ cup extra-virgin olive oil
½ cup toasted pine nuts (toast in a dry skillet)
¼ cup chopped black Italian olives or kalamata
¼ cup sliced sun-dried tomatoes, in oil
1 T drained capers
Grated zest and juice of 1 lemon
1 small fennel bulb, trimmed, cored, and thinly sliced
¼ cup fennel fronds, chopped
2 T chopped basil
2 T chopped Italian parsley
Sea salt and freshly ground black pepper
½ cup freshly grated Pecorino-Romano cheese
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente.
Drain and set aside.
In a large bowl, add the vinegar, olive oil, pine nuts, olives, sun-dried tomatoes, capers, lemon zest and juice.
Mix together to combine.
Add the pasta, fennel, fennel fronds, basil, and parsley.
Season to taste with salt and pepper.
Add the grated cheese, gently mix to combine.
Serves 4 to 6