Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Pasta Salad with Tomato Mozzarella and Green Beans Insalata di Cavatappi Mozzarella Pomodori e Fagiolini
Ingredients
- 1 teaspoon kosher salt, plus more for boiling and to taste
- 1 pound green beans, trimmed
- 1 pound cavatappi or elbows
- 2 pints cherry tomatoes, halved lengthwise
- 1 pound small mozzarella balls (bocconcini), halved if on the larger side
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh Italian parsley leaves
- 2 ripe plum tomatoes, seeded and cut into chunks
- ½ cup toasted skinned almonds
- 2 cloves garlic, crushed and peeled
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
Instructions
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