Created by Chef Max Shapiro
This recipe seems too simple to be downright delicious, but with its pretty bow-tie pasta and mixture of slightly sweet and snappy ﬂavor, expect a wow factor. I like to use ravioli sometimes to make a hearty main dish.
- ½ pound of uncooked farfalle
- 1 tsp. Olive oil
- 2 to 3 tbsp. unsalted butter
- 3 medium carrots, julienned
- 9 scallions (greens and white parts) or sweet onion, julienned
- 40 fresh sage leaves, stems removed
- Salt and freshly cracked ground black pepper to taste
- Juice from ½ a lemon ( about 1/8 of a cup)
- 3 Tbsp. Freshly grated Monterey jack
- 1/4 to ½ cup toasted walnuts
Prepare the pasta according to the package; drain. Set aside.
Meanwhile, heat a large skillet over medium-high heat. Add the oil and 1 ½ Tbsp. butter. When the oil and butter are sizzling add the carrots and cook, stirring, until soft and golden, about 7 to 10 minutes. Then add onions and sage leaves, and cook, stirring until the sage begins to crisp and the onions brown, about 7 to 10 minutes. Lower heat and add salt and pepper to taste, and cover to keep warm.
Return the pasta to cooking pot. Add lemon juice and remaining ½ to 1 ½ tbsp. butter. Toss lightly. Divide the pasta evenly among 3 to 4 bowls and top each serving with vegetable mixture and toasted walnuts, sprinkle with cheese.