F ~ Farfalle in Lemony - Creamy Sauce

Event: Blogging Marathon #32
Theme: International / Fusion Foods

Farfalle pronounced as fur-fell-ay originated in Italy centuries ago and is commonly known as bow-tie pasta because of it's shape. The name 'farfalle' is derived from the Italian word 'farfalla' meaning butterfly and so thus the word farfalle literally means butterflies. I had prepared this farfalle version after seeing it on a cook show and the whole family enjoyed it. The subtle lemon flavor and kick from chili - pepper combination makes this pasta dish special.

Ingredients: (2 servings)
2 cups farfalle
Salt accordingly
1 Tbsp olive oil
1 fresh red chillie, chopped fine
1 tsp lemon zest
1/2 cup cream (or substitute half the quantity with milk.)
5 - 6 Tbsp grated Parmesan cheese
Juice squeezed from half lemon (or adjust as needed.)
Crushed black pepper
Minced parsley to garnish

Method:
* Cook farfalle al dente adding salt, according to package directions.
* Heat oil and add red chillie. Saute for a few seconds and add cooked farfalle, lemon zest and cream. Cook for a minute and then add cheese. Cook until the cheese is incorporated into the mixture. Stir in lemon juice. Sprinkle black pepper, garnish with cilantro and serve. Go easy with pepper since the recipe has a chillie in it.

Check the blogging marathon page for the other marathoners doing BM #32. And logo courtesy - Preeti


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