Friday, December 16, 2011

Parsley Pasta

The credit for this recipe goes to my mother in law Hilde.  This is one of the first recipes she taught me and still remains a "go-to" staple, especially when I don't want to cook a huge dinner.  I really can't imagine a better green to use than parsley but you might find another substitute if you have a different fresh green lying around.


12 oz farfalle pasta
1/2 cup pasta water (reserved from pot of boiling pasta right before draining)
3 garlic cloves
1 tablespoon red pepper flakes
1 1/2 cup finely chopped parsley
1/2 cup goat cheese crumbles

1. Start boiling water and cook pasta per the directions on the box.  Be warned you need to reserve 1/2 cup of the pasta water right before you drain the pasta when it is finished cooking
2. Meanwhile chop the parsley leaves very finely and set aside.  Peel and chop garlic and then measure out the red pepper flakes (the cooking goes fast at the end).
3. Drain the pasta.
4. In the same pot you cooked the pasta in, put it on medium heat and add a swirl of olive oil.  When the oil is hot (about a minute later) add the garlic and red pepper flakes.  Stir and cook a minute or two until browning and then add the pasta water.
5. Return the pasta to the water mixture and stir to coat.
6. Add the chopped parsley to the pasta mixture and stir to coat evenly.
7. Serve in bowls and top the pasta with goat cheese crumbles.  Salt and pepper served on the table accentuate the final flavors.

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