| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1992 | 1 | servings | ||
INGREDIENTS
| 3/4 | lb | Farfalle; (bow tie-shaped |
| ; pasta) | ||
| 3 | tb | Extra-virgin olive oil; or to taste, up to |
| ; 4 | ||
| 2 | tb | Minced fresh mint leaves |
| 2 | tb | Minced fresh parsley leaves |
INSTRUCTIONS
In a kettle of boiling salted water cook the farfalle until it is al dente, drain it well, and in a bowl toss it with the oil, the mint, the parsley, and salt and pepper to taste. Serves 6. Gourmet May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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