Springtime Bow Tie Pasta Recipe
Forget scalloped potatoes and corn pudding, this pasta recipe will take your Easter brunch — or a simple spring Saturday — to a whole new level.
Serves 5 – 7
1 lb. bowtie pasta
1 cup chopped fresh basil
1/2 cup shredded parmesan cheese
1/2 cup roasted pinenuts
1 bag mixed greens and arugula
1 container grape tomatoes (cut in half)
1 cup yellow pear tomatoes (cut in half)
Red pepper flakes, to taste
1/3 cup red wine vinegar
2 tablespoons sugar
1 teaspoon pepper
1 teaspoon salt
1 tablespoon dijon mustard
1 garlic clove
3/4 cup olive oil
Mix the sauce in a blender and pour over the pasta. Chill for one hour before serving.
And don’t forget: shop the dishware featured here in our Spring Collection today!