Farfalle With Crawfish and Artichokes
Published April 15, 1995
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound farfalle
2 teaspoons olive oil
4 cloves garlic, peeled and minced
4 teaspoons seeded and minced jalapeno
4 tablespoons, plus 2 teaspoons chopped Italian parsley
4 raw artichoke hearts, very thinly sliced
1 pound cooked crawfish tails
4 plum tomatoes, seeded and diced small
6 tablespoons, plus 2 teaspoons chopped fresh mint
¼ cup fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
104 grams carbs; 129 milligrams cholesterol; 614 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 12 grams fiber; 673 milligrams sodium; 38 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add farfalle and cook until al dente. Drain. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add jalapenos, parsley and artichokes and cook for 3 minutes, stirring often. Stir in the crawfish tails, cover and cook until heated through, about 4 minutes. Toss in tomatoes and 6 tablespoons of mint and cook for 1 minute.
- Step 2
Place the pasta in a large bowl and toss in the crawfish mixture. Add the lemon juice, salt and pepper and mix well. Divide among 4 plates and garnish with the remaining parsley and mint. Serve immediately.
Private Notes
Comments
Some modifications: the artichokes weren't cooking, so we added some chicken broth to steam them a bit. We also omitted the mint in cooking (since some people in the family are picky about that) and opted for it as just an optional garnish. Finally, we added an italian spice blend at the end and halved the lemon juice. Turned out really well!