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
Rated 5.0 stars by 1 users
Category
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