The Masterpiece: Rainbow Farfalline with Garlic Olive Oil & 18 Year Balsamic

Directions

1. Cook pasta in generously salted water until al dente; then drain.

2. Toss pasta with Garlic Olive Oil and Tuscan Spice Blend until evenly coated.
3. Fold in pine nuts and baby arugula/microgreens.

4. Plate and drizzle each serving with 18 Year Traditional Balsamic. Top with shaved Parmigiano, optional flowers or basil, and cracked black pepper.