Farfallini are tiny bow tie-shaped pasta; other small pastas, such as orzo (rice-shaped pasta), stellini (small star-shaped pasta) and ditalini (small tube-shaped pasta) are also suitable. Toasting some of the pasta boosts the flavour as well as the visual appeal.
- Portion size 8 servings
Ingredients
Method
In skillet, toast 1/2 cup (125 mL) of the pasta over medium heat, stirring often, until light brown, about 5 minutes.
In saucepan of boiling salted water, cook toasted and remaining pasta until tender but firm, 7 to 8 minutes. Drain and rinse under cold water; drain well and set aside in large bowl.
In skillet, heat vegetable oil over medium heat; cook onion, stirring often, just until slightly softened, 2 minutes. Add walnuts; cook for 2 minutes. Stir in green pepper; cook for 1 minute. Pour over pasta; let cool.
In small bowl, whisk together olive oil, lemon juice, salt and pepper; pour over pasta mixture. Add chopped coriander and toss to combine. (Make-ahead: Cover and refrigerate for up to 1 day.) Garnish with tomatoes and coriander sprigs.
Nutritional facts <b>PER SERVING:</b> about
- Sodium 157 mg
- Protein 6 g
- Calories 243.0
- Total fat 13 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 27 g
%RDI
- Iron 8.0
- Folate 25.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 15.0
