| 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
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