Roasted Garlic Butter Farfalle

Difficulty Level: Easy

Cook Time: 1.5 hours

Serving Size: 2-4 servings

Ingredients:

Roasted Garlic Butter Farfalle:

• 1/2 lb. farfalle

• 2 bulbs of garlic

• 1 tbsp. extra virgin olive oil

• 4 tbsp. butter, softened

• 2 tbsp. Italian parsley, finely chopped

• 1/4 tsp. crushed red chili flakes

• 1/2 cup Parmigiano Reggiano, grated

• 1/2 cup Fontina, grated

• 1/2 cup garlic panko breadcrumbs

• Salt to taste

• Pasta water as needed

  
  

Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 tsp. salt

Directions:

Roasted Garlic:

1. Preheat oven to 400°F. Slice the top off of the garlic bulbs and drizzle with olive oil. Roast for 40-50 minutes until soft and golden brown.

   
   

Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

   
   

Roasted Garlic Butter Farfalle:

1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

2. Add the butter, roasted garlic, 1 tbsp. parsley, Parmigiano and chili flakes to a heavy bottomed pot or pan. Mash until it forms a smooth, paste-like consistency.

3. Once the pasta has finished cooking, add it to the pot with the roasted garlic butter and 1/4 cup pasta water. Toss until combined.

4. Stir in the Fontina and more Parmigiano to taste. Top with toasted garlic panko breadcrumbs and remaining parsley.