Friday, 29 March 2013

Farfalle in Mint & Spinach Cream

Farfalle in Mint & Spinach Cream

Farfalle is a type of pasta also commonly known as "bow-tie pasta", the name is derived from the Italian word farfalla (butterfly).

More often than not used in salads I like using it with creamy sauces as the sauce spreads nicely over the flat surface enhancing the taste of the pasta .
1 Cup of Uncooked Farfalle.
Prepare your cream sauce while the pasta boils .
1 Small Bunch Spinach ( about 20 leaves )
8-10 Mint Leaves.
2 Cloves Garlic.
1 Small White Onion - Minced.
50 Ml Cream.
4 Tablespoons Milk
1 Green Chili ( Optional , remove seeds ).
Parmesan Cheese Grated.

Boil spinach , cool and liquidize with garlic , mint leaves and green chili. You should end up with about 5-6 Tablespoons of liquidized mixture .Heat oil , saute onions till translucent , add the green mixture , cook covered 2-3 minutes . Add cream and grated cheese to taste . Stir to dissolve cheese , add milk , cook another 2-3 minutes covered . At this stage taste the sauce making adjustments . Add pasta , stir gently to coat evenly .Let stand 5 minutes then serve.
Light , fragrant and delicious !

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