Whole Wheat Farfalle Alfredo
1 package, organic whole wheat Farfalle pasta
1 ½ cup grape tomatoes, sliced in half
8 oz heavy cream
Freshly minced parsley
2 cloves garlic, minced
Pinch of red pepper flakes
Zest from 1 lemon
Juice from ½ lemon
Freshly grated parmesan cheese, optional
1 cup arugula
Salt and pepper to taste
Olive oil and 2 tbsp butter
Because the Farfalle will take approximately 12-15 minutes to be cooked until it is al dente, boil a pot of salted water and add the pasta.
While the pasta is boiling, heat the a few tbsp of olive oil and butter in a pan over medium heat.
Once the oil is heated and the butter is slightly bubbling, add in the garlic and red pepper flakes. Let those bloom for about 30 seconds.
Add in the tomatoes and let them cook until they begin to burst.
Once the tomatoes begin to burst, use the back of a spoon to slightly smash them.
Season the tomatoes generously with salt and pepper.
Add in the heavy cream and bring to a boil. Allow to boil for 2 minutes.
Reduce the sauce to a simmer, add in the fresh parsley, lemon zest, lemon juice, cheese, and adjust the seasoning to your liking. (A little paprika would be excellent in this).
Let the sauce thicken on simmer for about 3-5 minutes. It should coat the back of a wooden spoon.
Once thickened, turn off the heat.
In a large bowl, add the arugula.
Drain the pasta and add to the bowl. Incorporate the sauce and toss.
Garnish with fresh parmesan and more fresh parsley. Serve while hot.