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Farfalle Alla Ligure – Fresh "Butterflies" with Pine NutsPt2

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CATEGORY CUISINE TAG YIELD
Dujour08 4 servings

INGREDIENTS

See part 1

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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