Recipe - Herbed Farfalle

Three fourths pound Farfalle; (bow tieshaped
; pasta)
3 tablespoon Extravirgin olive oil; or
to taste, up to
; 4
2 tablespoon Minced fresh mint leaves
2 tablespoon Minced fresh parsley leaves

In a kettle of boiling salted water cook the farfalle until it is al dente,
drain it well, and in a bowl toss it with the oil, the mint, the parsley,
and salt and pepper to taste.

Serves 6.

Gourmet May 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.