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Farfalle with Tomatoes and Herb Salsa

Posted By Allergic Living On 2011/03/31 @ 2:41 pm In Eggs,Fish,Lunches,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Pasta,Peanut,Sesame,Shellfish,Soy,Spring,Sulphites,Summer,Tree Nuts | No Comments

Farfalle with tomato and herb salsa [1]Serves 6-8
Free of: Top allergens, except wheat, sulphites (vinegar). If GF, use quality rice pasta.

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 3 cloves garlic, minced
  • 2 tbsp (30 mL) balsamic vinegar
  • 1/4 cup (60 mL) fresh basil, shredded
  • 1/4 cup (60 mL) fresh parsley, chopped
  • 1/4 cup (60 mL) fresh chives, chopped
  • 1 small jalapeno chili, seeded and diced
  • 4 medium tomatoes, diced
  • 1 lb (454 g) tri-coloured farfalle (bow tie) pasta
  • Pinch salt
  • Pinch pepper

Method

  1. In a large mixing bowl, combine olive oil, garlic, salt, pepper and balsamic vinegar. Gently toss in herbs, jalapeno and tomatoes. Set aside so flavors blend.
  2. Heat a large pot of salted water to boiling. Add pasta and cook 8 to 10 minutes until pasta is al dente.
  3. Drain pasta well, toss with tomato mixture, transfer to below and serve.

First published in Allergic Living magazine.
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