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Gallery Carrot Farfalle Pasta with Lemon and Herbs Credit: John Kernick Recipe Summary Servings: 6
Ingredients Ingredient Checklist Semolina flour or fine cornmeal, 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 tablespoons loosely packed fresh basil leaves, 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 Freshly ground pepper
Gallery Carrot Farfalle Pasta with Lemon and Herbs Credit: John Kernick
Recipe Summary Servings: 6
Gallery
Carrot Farfalle Pasta with Lemon and Herbs Credit: John Kernick
Carrot Farfalle Pasta with Lemon and Herbs
Credit: John Kernick
Carrot Farfalle Pasta with Lemon and Herbs
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- Semolina flour or fine cornmeal, 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 tablespoons loosely packed fresh basil leaves, 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 Freshly ground pepper
Directions
Make the farfalle: Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just after 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, forming a bow-tie shape; squeeze tightly 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.
Stir together lemon zest, oil, and herbs in a large bowl.
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 to 4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in creme fraiche, and season with salt and pepper.
Reviews
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
All Reviews for Carrot Farfalle Pasta with Lemon and Herbs
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carrot Farfalle Pasta with Lemon and Herbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
