Seasonal Recipes

Farfalle with Asparagus and Cherry Tomatoes

Farfalle with Asparagus and Cherry Tomatoes Ramadan Recipe

Farfalle with Asparagus and Cherry Tomatoes  1

Ingredients:

  • 1 lb. farfalle
  • 1 lb. asparagus
  • 1 lb. Sun Gold cherry tomatoes, quartered
  • 4 oz. pecorino romano/parmesan reggiano cheese, grated
  • 4 egg yolks
  • 3 slices pancetta or bacon, diced
  • 1/2 cup milk or heavy cream
  • a handful of fresh parsley, chopped

Directions:

Preheat the oven to 350 degrees.  Toss the asparagus spears with olive oil, salt, and pepper.  Roast for 12 minutes.  Let cool, and chop into 1 inch pieces.
Meanwhile, heat a large frying pan and fry the pancetta pieces until crisp.  Remove with a slotted spoon.
Meanwhile, bring a pot of water to a boil, salt, and add the farfalle.
In a bowl, whip the egg yolks, milk, half of the grated parmesan, and parsley.
When the pasta is cooked, retain some of the water and drain the rest.
Immediately mix the hot pasta with the egg mixture, tomatoes, pancetta, and asparagus.  Mix with a little reserve pasta water, if desired.
Season, sprinkle with more grated parmesan, and serve.

Farfalle with Asparagus and Cherry Tomatoes

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