Posts Tagged ‘pasta dinners’

Farfalle Pasta with Exotic Mushroom Sauce

Saturday, January 30th, 2016
Farfalle with Exotic Mushroom Sauce

Farfalle with Exotic Mushroom Sauce

I was in the mood for pasta. The grey day reminded me of New Jersey in the winter—but about thirty degrees warmer. My dull headache due to the barometric pressure made me think of my friends who suffer migraines during this weather, and I’m thankful mine wasn’t so bad.

I found this recipe on I changed the ratio of ingredients to my taste and because I was cooking for two.

1/2 pound uncooked farfalle (bow tie pasta)
2 tablespoon butter
8 ounces presliced exotic mushroom blend
1/3 cup chopped onion
1 finely chopped shallot
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup or less whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)


Cook pasta according to package directions, drain.
Melt the butter in a large nonstick skillet over medium heat. Add the mushrooms, onion, shallots, 1 teaspoon salt, and pepper; cook 10 minutes, then add garlic and cook  for 2 minutes. Cook until liquid is reduced and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates slightly, stirring occasionally. Remove the skillet from heat.
Add the whipping cream, toss the pasta until coated evenly, then add the cheese, and 2 tablespoons parsley. Toss gently again to evenly coat the pasta. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.



Serve them in a pretty bowl like this from Williams and Sonoma


Easy Pesto Chicken and Broccoli Farfalle

Wednesday, July 9th, 2014

My son is home from college and that requires a change in my meal planning. He can easily put away half of a pound of pasta. This recipe is fast and includes one of his favorite food groups—bacon! It refrigerates well, and is a tasty leftover.


16-ounce box of farfalle pasta   1 head of broccoli cut into florets

8 pieces of bacon fried crispy   1 pound of chicken breasts

6 tablespoons Buitoni pesto                 4-5 tablespoons veggie oil

Parmesan cheese to finish


Put a pot of salted water on to boil. Heat a sauté pan. Pound chicken, dip in egg and dredge in breadcrumbs. Add oil to pan and fry chicken until crispy. Keep warm. Cook pasta al dente, adding the broccoli to the water the last three minutes. Crumble bacon. Drain the pasta thoroughly and add the pesto. Slice the chicken, or place the meat in the center of the plate. Sprinkle with the bacon and grate a touch of Parmesan over the top. Enjoy!