This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold.

Mediterranean Farfalle

(12 ounce) package farfalle pasta

chorizo sausage, crumbled

basil leaves,

pine nuts

garlic,

Parmesan cheese

tomato

olive oil

red wine vinegar

Cook pasta in salted, boiling water until al dente.


While the pasta is cooking, brown chorizo over medium heat.  Add nuts and brown them also; do not burn!  Add garlic, and remove from heat.


Drain pasta.  In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss.  Serve.


I use this basic recipe, but I have put a twist on it. I use the pasta, the toasted pine nuts, then add sauted veggies (I like snow peas, orange and yellow peppers, zucchini, asperagus, and mushrooms).  Blend all together with olive oil and/or pesto.  Add Asiago and/or Parmesan cheese and have a feast!  If I want to use this as a main course I often add pre-cooked shrimp or chicken.

I really enjoyed this dish but was unsure whether the author intended to include red wine or red wine vinegar. It was a little too tangy with the vinegar but then I did cut the oil in half without cutting down on the vinegar. Because this was fine with half the oil I might try using half wine and half vinegar next time.

Great recipe. Made it with angel hair pasta. Used both chorizo and regular sausage as well as some mushrooms, but kept everything else the same. Made it for my family as well as on a beach vacation. Everyone loved it.

Really terrific taste! I was looking for a different way to prepare pasta and this is a winner. Only changes I made were canned diced tomatoes and "vegetarian" sausage.

This was really good! I didn't have the pine nuts but even without was a big hit. This made quite a bit and the leftovers were even great the next day and I'm not a big leftover person. Thank you will make again.

Kids and husband were happy so this recipe really worked for us! The recipe did not say so but I drained the chorizo after cooking. I also thought the olive oil/red wine mix would add too much oil overall to the dish so I only used about half of it and it was perfect for us. I would like to add more vegetables to this dish so next time some spinach and perhaps red peppers will be added.

Very nice recipe came up in the search results after typing a few ingredients I knew I had at home. Turned out I didn't need to buy anything:) I replaced the tomato with half a pot of sundried tomatoes on oil and took the cup of wine as a side. I also fried the garlic chorizo and tomatoes together after browning the pinetree nuts. I think this is how the recipes overhere are meant to work: they give you inspiration to make your own version of what you read.

I thought this was a restaurant caliber dish. The flavors were intense and blended so nicely together. I made this according to the directions except I used whole wheat ziti for the pasta and I used a bit more fresh basil than the recipe called for. I also cut the chorizo links into little cubes instead of frying it loose. My husband really enjoyed it to. My only complaint was that I think you could use a little less extra virgin olive oil. There was oil left on our plates at the end of the meal. But a VERY fast and wonderful taste experience!!!

I made it with a locally made chorizo that is very lean. I added 1/2 cup red onion with the garlic and lightly cooked them. We both loved it.

mediterranean farfalle

Servings: 7

Cost: $5.82 /serving

Author : Karyn Knight

Ingredients

Instructions

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