Carrot Farfalle With Lemon and Herbs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Such a delicious pasta and with the lemon and herb flavoring simply fantastic!! Ingredients:
semolina flour, for dusting |
fresh carrot pasta dough |
1 tablespoon finely grated lemon zest (about 1 large lemon) |
3 tablespoons extra virgin olive oil |
1/4 cup plus 2 tbsp. loosely packed fresh basil leaf, torn into small pieces |
2 tablespoons finely chopped fresh flat leaf parsley |
2 tablespoons fresh chervil, leaves |
1 tablespoon finely chopped fresh dill |
coarse salt |
1/2 cup creme fraiche |
fresh ground pepper |
Directions:
1. Make the farfalle. Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just as it's been rolled. using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch long pieces. Working with 1 piece at a time, pinch center with your fingers for a bow-tie shape, squeeze to seal and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
2. Stir together lemon zest, oil and herbs in a large bowl.
3. Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally, to separate, until centers are just tender, 3-4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in crème fraiche, and season with salt and pepper.
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