Best 5 Bow Tie Pasta In Parmigiano Reggiano Butter Recipes

BOW TIE PASTA IN PARMIGIANO-REGGIANO BUTTER

Steps:

• In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
• In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.

BOW TIE PASTA WITH SMOKED SALMON LEMON SAUCE

Steps:

• HEAT oil in a skillet over low heat; add garlic and onion. Cook until soft. Set aside.
• COOK pasta according to package directions; drain well. Put pasta back in the pot it was cooked in. Add garlic and onion mixture; mix well. Add lemon juice, green onions, parsley and salmon; mix well again.
• SEASON with salt and pepper to taste. Garnish with Italian parsley and lemon slices, if desired.

BOW TIE PASTA (FARFALLE) PUTTANESCA WITH ROASTED PEPPERS

Steps:

• Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
• Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c

"BOW-TIE" PASTA WITH ZUCCHINI

Steps:

• Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
• While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
• While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
• Serve pasta with additional cheese.

BOW TIE PASTA WITH SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
• While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
• Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
• Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.