Farfalle with Wilted Frisee and Burst Tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 1/2 ounce cherry tomatoes
- 2 large garlic cloves, minced
- 1 teaspoon grated lemon peel
- 1/4 teaspoon dried crushed red pepper
- 2 large heads of frisée (about 1 pound), coarsely chopped
- 12 ounces farfalle (bow-tie pasta)
- 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces
- 1/2 cup freshly grated Parmesan cheese
- This recipe is vegetarian
- Produce
- 2 large heads of frisee (1 pound)
- Cherry tomatoes (1 1/2 ounce)
- Lemon peel (1 teaspoon)
- Cooking & Baking
- Garlic cloves, large (2)
- Olive oil, extra-virgin (3 tablespoons)
- Red pepper, dried (1/4 teaspoon)
- Pasta & Grains
- Farfalle (12 ounces)
- Dairy
- Butter, unsalted (4 tablespoons)
- Parmesan cheese (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published April 1, 2005 (7 years ago).
1 person saved this recipe.
