Fresh From Nancy's Garden

A Fun Place For Gardening Tips and Great Recipes

Springtime Lemon & Herb Bow Tie Pasta

I know it’s spring when my garden is filled with butterflies and my lemon trees are bursting with fruit. I still like to call this pasta by its Italian name–farfalle–which means butterfly. I think it looks more like butterflies than bow-ties. Don’t you?  

This is one of those super simple dishes that’s ready in about 15 minutes. I added some toasted walnuts to change it up a bit and they added a nice flavor and texture. 

The best part–you can serve it warm or cold!

(amounts are approximate…sorry)
  • a small handful of basil
  • a small handful of parsley
  • 3-4 green onions, chopped (green part only)
  • a handful of walnuts, toasted and chopped
  • zest of 1 lemon
  • juice of 2 lemons
  • olive oil
  • 1 box bow tie pasta
  • freshly grated Parmesan cheese
  • salt & pepper to taste
  • red pepper flakes (optional)

I love my lemon juicer! It’s so simple to use and you never have to worry about the seeds slipping into your dish. 

Whisk together lemon juice and olive oil. I use about a 1:1 ratio, but if you like yours a little less tart, start with the lemon and gradually add olive oil and continue to taste until you get it just the way you like it. Season with a little salt and pepper.  

You can use this dressing on any salad. It’s really light and refreshing.

Chop the basil, parsley and green onion–green part only. 

Cook pasta according to package directions and drain.

While the pasta is still warm drizzle a little olive oil on it and stir gently just to coat it. Stir in the herbs and lemon zest. 

While the pasta is cooking gently toast the walnuts on the stove top on medium heat until just fragrant, about 5 minutes. Let them cool before you chop them and toss them into the pasta. 

Pour the lemon dressing into the pasta, toss and top with freshly grated Parmesan cheese and red pepper flakes. 

This is a great way to celebrate spring with your first picnic of the season or your first BBQ. 

Remember, read it first at StuNews.

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