Farfalle Noir - Recipe
Jan. 22nd, 2015 08:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
semiotic_pirateFarfalle Noir
This began as an experiment. One that, instead of going horribly awry, went fantastically well. It turned out so good, in fact, that the DH practically licked the bowl and then held it out for seconds. This is a pastafarian tribute to the great Flying Spaghetti Monster, may you be blessed by the touch of its noodly appendage.
Ingredients:
The ingredients that I used, except for the freshly grated, aged parmesan, appear in the picture below.
Instructions:
1. Prepare pasta according to directions, coat lightly with olive oil, set aside.
2. Mix together two cups wine, a 1/2 cup or more of the basil pesto, and two tablespoons or so of the parsley paste, while bringing to a simmer over medium heat.
3. Add pasta, stirring frequently to coat the farfalle pasta thoroughly, allowing the liquid to reduce.
4. Once nearly fully reduced, drain the olives and white beans, then add the olives and beans to the pasta, stirring until fully coated. Continue cooking until beans are fully warmed through.
5. Serve in a bowl, with parmesan to taste/preference.
Discussion:
When I first made this, I didn't have any white beans on hand, but did prepare it using the rest of the ingredients. Also, the first time I made this I had made the pasta the night before, coating it in about half of the above listed pesto. I then used it the following night to finish off the recipe. So, yes, you can make part of this ahead of time if desired. This paired wonderfully with the wine that was used in the reduction. This is what my serving looked like. Feel free to use more pesto if you like to season with a heavy hand.
This began as an experiment. One that, instead of going horribly awry, went fantastically well. It turned out so good, in fact, that the DH practically licked the bowl and then held it out for seconds. This is a pastafarian tribute to the great Flying Spaghetti Monster, may you be blessed by the touch of its noodly appendage.
Ingredients:
The ingredients that I used, except for the freshly grated, aged parmesan, appear in the picture below.
Instructions:
1. Prepare pasta according to directions, coat lightly with olive oil, set aside.
2. Mix together two cups wine, a 1/2 cup or more of the basil pesto, and two tablespoons or so of the parsley paste, while bringing to a simmer over medium heat.
3. Add pasta, stirring frequently to coat the farfalle pasta thoroughly, allowing the liquid to reduce.
4. Once nearly fully reduced, drain the olives and white beans, then add the olives and beans to the pasta, stirring until fully coated. Continue cooking until beans are fully warmed through.
5. Serve in a bowl, with parmesan to taste/preference.
Discussion:
When I first made this, I didn't have any white beans on hand, but did prepare it using the rest of the ingredients. Also, the first time I made this I had made the pasta the night before, coating it in about half of the above listed pesto. I then used it the following night to finish off the recipe. So, yes, you can make part of this ahead of time if desired. This paired wonderfully with the wine that was used in the reduction. This is what my serving looked like. Feel free to use more pesto if you like to season with a heavy hand.
