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Summer Farfalle

Carolina Diaz of Terzo Piano

Chef demonstration

Pasta Ingredients:

  • 1 lbs farfalle pasta, cooked
  • Basil Ricotta Cream
  • 1 cup olive oil
  • 1 cup onions, chopped
  • 1 tbsp garlic, minced
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup baby zucchini, cut into small coins
  • 1/2 cup radishes, sliced
  • 1/2 cup sugar snap peas
  • 2 tbsp parsley, chopped
  • 2 tbsp mint, chopped
  • 1 tbsp, salt

Basil Ricotta Cream Ingredients:

  • 1 cup fresh basil
  • 1/2 cup parsley
  • 1 cup fresh ricotta
  • 2 cup heavy cream
  • 1 tbsp salt
  • 1 tbsp white vinegar

Basil Ricotta Cream Directions:

Combine all ingredients in a blender until smooth and set aside.

Pasta Directions: 

  1. In a large saute pan, on medium heat, saute onion and garlic with olive oil until translucent.
  2. Add the rest of the ingredients and saute for 3 minutes.
  3. Add the cooked pasta and a bit of the pasta water to the saute pan and turn the heat off.
  4. Mix the basil ricotta cream and toss with the pasta until evenly coated.
  5. Garnish with freshly grated parmigiano reggiano cheese.

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