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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My own take on a classic dish. Ingredients:
2 lemons |
2 fresh garlic cloves |
salt |
pepper |
3 cups aged parmigiano-reggiano cheese |
1 cup asiago cheese |
1 cup wienzerkaese cheese |
1 cup manchego cheese |
1 cup heavy cream |
1/2 cup flour |
1/2 cup butter |
1 (1 lb) box farfalle pasta |
2 carrots |
2 large head broccoli |
1 large head cauliflower |
Directions:
1. Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks.
2. Finely mince garlic cloves.
3. Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking.
4. Mix butter and flour together in a small saucepan over low heat to create a light brown roux.
5. Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine.
6. Steam vegetables for six minutes.
7. Combine noodles, sauce, and vegetables together, folding to combine.
8. Serve and enjoy.
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