Ingredients
- 1 pound farfalle, cooked according to package directions
- 3 cups of basil leaves, clean
- 2 cups of flat leaf parsley, picked and cleaned
- 2 cups fresh mint sprigs, cleaned
- 2 cloves of garlic, minced
- 3/4 extra virgin olive oil
- 1/2 cup vegetable stock
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh pepper
- 1 tablespoon lemon juice
- 1/2 cup chopped toasted walnuts
- 1/2 cup grated Parmesan cheese
Directions
In a blender, or food processor, add the herbs and garlic, and while the machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust seasoning. Toss with cooked pasta while still warm, fold in nuts and cheese. Garnish with fresh herb sprigs. TIP:
HERBED SAUCE FOR EVERYTHING
YOGURT HERBED CHEESE
1 quart yogurt placed in a cheesecloth lined sieve and drained overnight. Mix in 1/2 cup of your favorite chopped herbs
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By chrismch_4336290
Alta Loma, CA
on June 19, 2010
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Recipe is missing the amount...3/4 T, 3/4oz, 3/4 cup???
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