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OK- so let me start with a short rant defending bowtie pasta… When I suggested it, I received a round of laughter from the rest of our team… They said absolutely not, that’s ridiculous, farfalle is a stupid shape, you’re an idiot, you suck at your job, etc… Well, I’m the boss. And I want bowtie pasta. So, I got it. It’s a great shape! Holds sauce very well, and it’s so fun to stab with your fork… anyway, the pasta is just a vessel. The sauce is the real deal. We made roasted pumpkin fondue with braised lacinato kale, caramelized onions, and roasted squash. That farfalle is going to do SUCH a good job holding this luscious sauce. What else? Some hearty late season greens from Applefield with chef Todd’s honey mustard vinaigrette, and duh, chef Theo’s garlic bread… What are you waiting for?? GET IN THERE.
For the pasta:
Warm the pumpkin fondue over medium heat in a large saucepot. Add a splash or two of water to thin it out. Once it’s nice and warm (not boiled, just warm!), add the farfalle pasta, and give it a stir. The sauce should cling to the pasta, but not appear too dry. Add another splash or two of water if you think it needs it, and then add the cheese and herb mix. Stir this in so that the fontina gets nice and melty, and remove from the heat. Scoop into bowls, and garnish with the hazelnut pesto!
For the salad:
Place your lovely leaves in a large mixing bowl, and season with salt and fresh cracked black pepper. Pour the honey mustard dressing around the sides of the bowl, and toss the salad so that each leaf is individually coated. Give it a taste, adjust seasoning, and enjoy.
For the garlic bread:
The only instructions here are to not let this garlic bread take over your life, as it has mine. I dream of this sweet, salty, buttery bread to the point where it’s unhealthy. I swear Theo has caused me to gain at least ten pounds in the past few months. It’s just too good. Toast it in the oven/toaster oven until it’s nice and GBD (golden brown and delicious).
Make yourself a nice plate, and enjoy 🙂