Farfalle with Yogurt-Basil Sauce Recipe
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Farfalle with Yogurt-Basil Sauce Recipe

The French like pasta as mush as anyone. This recipe calls for greek-style cow's yogurt - but I am partial to goat-milk yogurt. Especially if you are sensitive to cow's milk.

Adapted from Mireille Guilian's cookbook, "The French Women Don't Get Fat Cookbook" (Atria Books, 2010)

12 ounces farfalle (bowtie) pasta
1 tablespoon olive oil
1/2 cup pearl onions - peeled and thinly sliced
2 hard-neck garlic cloves - peeled and minced
zest and juice of one lemon
1 cup plain Greek-style (or goat milk) yogurt
1/4 cup fresh basil leaves - cut info chiffonades (thin strips)
1/4 cup fresh parsley - thinly sliced
sea salt and pepper to taste

1. Bring a pot of salted water to boil over high heat. Add the farfalle an cook until al dente, about 10 minutes.

2. Meanwhile, heat the olive oil in a large skillet over medium heat and saute the onions and garlic until fragrant and soft - about 3-4 minutes. Deglaze with the lemon juice and cook until the liquid has completely reduced - about 2 minutes. Remove the skillet from the heat and stir in the yogurt, lemon zest, basil and parsley. Season to taste, add the drained farfalle to the skillet, and toss to combine. Serve immediately.

serves 4
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