Farfalle Verde (Butterfly Pasta with Mint and Green Tomato Sauce)

[Guest guest]

This is for people who grow their own tomatoes, and end up with lots of

unripe ones at the end when the weather turns cold. After all, there's only

so much green tomato chutney you can make. This is an interesting sauce,

and not so weird-tasting as it sounds. It does start to get a bit weird

after freezing, though.

Jo.

 

* Exported from MasterCook *

 

Farfalle Verde (Butterfly Pasta with Mint and Green Tomato Sauce)

 

Recipe By :Diane Seed

Serving Size : 0 Preparation Time :0:00

Categories : Cheese Herbs

Pasta Printed

Savoury Tried

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsps extra virgin olive oil -- (30 ml)

1 sm onion -- chopped

1 lb green tomatoes -- (454g) peeled and chopped

salt & pepper -- to taste

1/4 c fresh mint -- chopped, plus a few sprigs for garnish

14 ozs dried farfalle or other shaped pasta -- (397g)

2 tbsps Pecorino cheese -- (14g) freshly grated

 

In a large pan, heat the oil and gently fry the onion until soft. Add the

tomatoes, salt, and pepper, and cook for 15 minutes more. Stir in the

chopped mint, cook for another 5 minutes, then pass through a food mill.

 

Cook the pasta in a large pot of lightly salted boiling water until al

dente. Drain and stir in the sauce, cheese, and a few springs of mint.

Serve at once.

 

Cuisine:

" Italian "

Source:

" Diane Seed's Rome for All Seasons: A Cookbook "

Copyright:

" 1996 "

 

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Per Serving (excluding unknown items): 399 Calories; 28g Fat (60.2% calories

from fat); 7g Protein; 34g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

69mg Sodium. Exchanges: 6 1/2 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0