Crowd-pleasing recipes a hit at summer parties

Published: Thursday, June 26, 2014 at 01:44 PM.

In a blender or food processor combine parsley, Parmesan cheese, garlic, and 1-2 tablespoons. Blend until a soft paste forms, add olive oil, salt and pepper, blend.

Cook Farfalle according to package instructions. About 2 minutes before end of cooking time in a strainer add peas and cook for 2 minutes. Drain peas and set aside. Drain pasta, reserving 1- cup of the liquid. In a large bowl pour Farfalle, stir in peas and gently toss mixture with about ¾ of a cup of parsley mixture. Toss to mix completely, use reserved pasta liquid to make parsley mixture like a sauce over the Farfalle.

Stir in flash cooked shrimp and pine nuts just before serving. You may toast the pine nuts for a nutty flavor.


Fresh Strawberry-Rhubarb Pie

2 pre-made piecrusts

1 ¼ cups granulated sugar

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.

▲ Return to Top