Farfalle Alla Ligure – Fresh "butterflies" With Pine Nuts

INGREDIENTS

INSTRUCTIONS

all of the farfalle into the boiling water as quickly as possible so
all the pasta begins cooking at the same time. Stir immediately and
add the salt to the water. Stir well again and cover. When the pasta
rises to the surface, it is cooked, about 1 minute from the time the
water returns to the boil. Be certain not to overcook; the entire
cooking process should take no longer than 3 to 4 minutes. Meanwhile,
to make the sauce, melt the butter in a skillet large enough to
accommodate the pasta later. Drain the farfalle, transfer them to the
skillet, and toss with the butter. Using two large forks and keeping
the gentlest possible flame under the skillet, distribute the sauce
well through the pasta. Add the pine nuts, the 1/2 cup cheese, the
marjoram, and pepper to taste and serve immediately. Pass additional
parmigiano at the table. This recipe yields 4 to 6 servings.  Source:
"CHEF DU JOUR - (Show # DJ-9211) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"  Recipe by: Julia Della Croce  Converted by
MM_Buster v2.0l.

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