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 Pub date
2008-01-09

Salad with Farfalle, Vegetables & Goat Cheese (France)Recipes

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Salad with Farfalle, Vegetables & Goat Cheese (France)Recipes

Following this rule, its full flavour will be attained and it is best digested. To taste pasta at its best, just follow these simple guidelines and cooking times:

Pour a generous amount of water (1 liter per 100 grams of pasta) into the pot and put on the heat.
Add salt (10 grams per liter of water).

When the water begins to boil, add the pasta to the pot.

Let the water return to a boil, stirring the pasta from time to time, cooking it per the “boiling time” displayed on the pasta label.

Use a colander to drain the pasta, and then put the pasta on a plate. Add your favourite sauce, mix well and serve hot.

Ingredients. SERVES 4

400 grams farfalle
350 grams red and yellow peppers
250 grams small zucchini
3-4 fresh thyme springs
½ bunch fresh basil
60 grams crottin de chèvre (goat cheese)
100 grams pitted green olives
9 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions

1. Cook the farfalle in 4 liters of salted boiling water until al dente.


2. Meanwhile, trim and dice the zucchini, then sauté with 4 tablespoons of the olive oil
    for several minutes, seasoning with salt and pepper. Set aside.

3. Cube the goat cheese and set aside.

4. Wash and chop the herbs; set aside. Wash peppers, cut in two and discard seeds and
    white filaments. Grill peppers and cut them in cubes; set aside.

5. When pasta is cooked, rinse in cool water and drain. Put the pasta in a salad-bowl, tossing
    with two tablespoons of olive oil. Add zucchini, peppers, aromatic herbs, goat cheese, olives
    and the rest of oil. Mix and serve.


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