Gourmet Farfalle Pasta Salad in Mango Sauce

Menu card at Italian Gourmet Restaurant (aka home)J

Farfalle Pasta Salad. Farfalle is bow tie pasta cooked al-dente in Spanish saffron. The sauce is made with ripe mangoes seasoned with rosemary and black peppers. Served with fresh seasonal vegetables sautéed in olive oil tossed in to the salad, topped with pine nuts and parmesan  -- $Priceless

Serves 4 - 6

Prep time 15 minutes

Cooking time 20 minutes

Ingredients

3 cups of Farfalle Pasta

1 tsp of crushed saffron

1tsp of olive oil

5 cups of water to boil the pasta in

1tsp of salt

For the MANGO SAUCE
(This was a totally off the cuff try, based on intuition and a sense of what might work with what...So subbing one fruit (tomato) for another tangy was an interesting, yet plausible choice for me)
Pulp of 2 big mangoes – peeled and cut

1 tbsp whole black peppers

2 green chilies (not required/optional)

1 tbsp crushed rosemary

1 tsp of lemon juice

1 tsp of honey

4 tsp of olive oil

Veggies:

½ long red pepper (red long capsicum)

1 bell pepper (capsicum)

4-5 mushrooms, minced

2 cloves of garlic

¼ of a red onion

1tsp of olive oil

Preparation

First boil 5 cups of water in a pot. Add 1 tsp of salt and i tsp of olive oil. Crush 1 tsp of saffron and add to the water.

Add the pasta and slow cook for about 7-9 minutes – You should have lovely golden yellow bowtie pasta! Set aside

While the pasta is boiling, in a blender, add the mangoes, 1 tbsp of peppers, honey, green chilies in about a cup of water.

Add a tsp of olive oil in a pot. Pour the blended mango puree and allow it to boil for about 5-10 minutes- Keep the flame in medium heat. (keep covered)

Take the cut veggies and toss in a pan with 1 tsp of olive oil. Add some salt and allow it to tenderize but not overcook!

Now you have your three components. Get yourself a pasta bowl. Pour the farfalle in. Drizzle 1 last tsp of olive oil and toss. Add the veggies and toss again. Drizzle about 2-3 ladles of mango sauce and mix in well. Sprinkle pine nuts and some parmesan.

Take some pictures if you are blogging thisJ

I allowed it to cool on the kitchen table – this can be served hot, warm or cold.

Presto Pasta J
End Notes: You can bottle the rest of the mango sauce for another occasion or use as salad dressing or as a dip with some yummy baguette!

Grazie, Prego, Ciao!
This recipe kick-starts the second 7 day blogging marathon started by Srivalli. 
In it with me are: Divya,  Harini, Jay, Kamalika, Ila,  Padma Rekha Pavani Priya's Recipes Suma Gandlur Vatsala Priya Vaasu Veena Krishnakumar

Sending this colorful entry to Vatsala of Show and Tell's blog event :)


Also sending this to Akila's event

And Ekat Firday Potluck

Nivedita's Event Only Original Recipes, Pari's Announcement

My Innovative Kitchen's Mango Event