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Gallery Bow-Tie Pasta with Escarole Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and freshly ground pepper 3/4 pound (6 cups) bow-tie, or farfalle pasta 2 bunches (2 3/4 pounds) escarole, cut into 2-inch pieces 3/4 cup golden raisins 1 tablespoon olive oil 1/4 teaspoon red-pepper flakes 4 cloves garlic, thinly sliced 2/3 cup grated Parmesan cheese
Cook’s Notes You may substitute kale or chard for the escarole.
Gallery Bow-Tie Pasta with Escarole
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Gallery
Bow-Tie Pasta with Escarole
Bow-Tie Pasta with Escarole
Bow-Tie Pasta with Escarole
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and freshly ground pepper 3/4 pound (6 cups) bow-tie, or farfalle pasta 2 bunches (2 3/4 pounds) escarole, cut into 2-inch pieces 3/4 cup golden raisins 1 tablespoon olive oil 1/4 teaspoon red-pepper flakes 4 cloves garlic, thinly sliced 2/3 cup grated Parmesan cheese
Directions
In a large (8-to-10-quart) pot of boiling salted water, cook pasta 10 minutes. Add escarole and raisins; cook 2 minutes. Reserve 1 cup pasta water; drain. Set aside.
Dry pot. Place oil, pepper flakes, and garlic in pot. Cook over medium heat, stirring occasionally, until garlic is fragrant, 1 to 2 minutes. Remove from heat; toss in pasta mixture with Parmesan and reserved pasta water. Season with salt and pepper. Stir well and serve.
Cook’s Notes You may substitute kale or chard for the escarole.
Cook’s Notes
You may substitute kale or chard for the escarole.
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All Reviews for Bow-Tie Pasta with Escarole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bow-Tie Pasta with Escarole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
