The Masterpiece: Rainbow Farfalline with Garlic Olive Oil & 18 Year Balsamic
A simple, indulgent pasta that lets our Garlic Olive Oil and 18 Year Traditional Balsamic shine—elegant, colorful, and effortlessly luxurious.
The Masterpiece: Rainbow Farfalline with Garlic Olive Oil & 18 Year Balsamic
Pasta
A simple, indulgent pasta that lets our Garlic Olive Oil and 18 Year Traditional Balsamic shine—elegant, colorful, and effortlessly luxurious.
Ingredients
8.8 oz Rainbow Farfalline Arcobaleno pasta (substitute other short pasta as needed)
- 1/4 cup Garlic Olive Oil
- 2–3 teaspoons Tuscan Spice Blend
- Salt, to taste
- 2–3 tablespoons 18 Year Traditional Balsamic
- 1/4 cup toasted pine nuts
- 1/4 cup shaved Parmigiano Reggiano
- 1/2–3/4 cup baby arugula or microgreens
- Optional: edible flowers, fresh basil leaves, freshly cracked black pepper
Directions
Cook pasta in generously salted water until al dente; then drain.
- Toss pasta with Garlic Olive Oil and Tuscan Spice Blend until evenly coated.
- Fold in pine nuts and baby arugula/microgreens.
Plate and drizzle each serving with 18 Year Traditional Balsamic. Top with shaved Parmigiano, optional flowers or basil, and cracked black pepper.
Leave a comment