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My mom invented her own. Just boil the pasta, run it under cold water, use chopped tomatoes and cucumbers, and sprinkle with some feta cheese. She also likes olive oil, but sometimes if I'm sick or really thirsty this recipe isn't the best. It causes my throat to become sorer.
Here's another I tried last year:
2 ounces farfalle
Coarse salt and ground pepper
1 small red onion, quartered and thinly sliced
2 ounces bar cream cheese, cut into small pieces
1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed
2 tablespoons capers, drained and rinsed
4 ounces smoked salmon, cut into bite-size pieces
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.
I saw this one last year after Thanksgiving and what to do with the leftovers but I make it with turkey or chicken and with BowTie pasta. Great fall dish
Turkey Apple Pasta
Pasta with apple and butternut squash and sage (serves 4)
Lately I've been mixing sauteing or steaming in-season vegetables (in water, not oil) and adding to various pastas with an olive oil and fresh lemon juice dressing/sauce. It's quite refreshing and Mediterranean in flavor. If you have fresh basil or mint, you can add for a burst of flavor.
Or for little cooking, just chop up some tomatoes, spinach, broccoli, or what have you and add to the pasta with oil/lemon sauce.
A family fav is sun-dried tomatoes, cooked frozen baby peas, shredded chicken, capers or artichokes from a jar,, basil and the oil/lemon dressing over pasta of your choosing. Bow-tie would be excellent.
If you use a vegetable stock instead of the traditional chicken broth, and leave out the egg (mostly helps keep groats from sticking together) this can be a veg'an dish.
My bubby used to make that. I miss her so much.
Not for that reason, but because I like the density of bow-tie pasta, it's my favorite noodle.
My favorite way to serve bow tie pasta is with a savory pesto sauce w/ toasted pine nuts. It's a very tasty side dish. I haven't had this in a while as pine nuts are very expensive at the moment...they must have had a crop failure of some sort.
Sautee a bunch of chopped Kale or Collard greens in olive oil and garlic. Add a little white wine, juice of half a lemon and about a cup of chicken stock. Cook until the greens are tender. Toss with the pasta and top with grated parmesan and fresh pepper.
You could also add a little spicy sausage to this.
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