P&L Imports Italy - Farfalle Garden Salad with Basil Dressing

L’insalata di Giardino di Farfalle con l’Abbigliamento di
Serves 8-10

	12 oz. Garofalo Farfalle
	¾ cup chopped green beans
	2 cups thinly sliced yellow or green zucchini
	2 medium carrots, diagonally sliced
	½ sweet red pepper, cut in thin strips
	1 large tomato, chopped
	¼ cup finely chopped scallions or chives
	¼ cup black olives
	2 tbsp minced fresh basil

Basil Dressing:

	3 tbsp wine or cider vinegar
	2 tbsp olive oil
	2 tbs water
	2 tbsp chopped fresh basil
	1 tsp Dijon mustard
	1 tsp minced garlic
	1/8 tsp crushed red pepper flakes

In pot of boiling water, blanch beans for 3 minutes; drain and cool under cold water.

Add pasta to rapidly boiling water and cook according to directions on package. Drain and place in large salad bowl.

Add to pasta, beans, zucchini, carrots, red pepper, tomato, scallions or chives, olives and basil.

In small bowl, whisk together vinegar, oil, water, basil, mustard, garlic and hot pepper flakes until well mixed. Pour over pasta mixture and mix well.

Spread the hazelnuts on the baking sheet and toast in oven until lightly browned 12-15 minutes. Rub the nuts in a paper towel to remove as much of the skins as possible. Grind the nuts into a course powder in a food processor or blender. Transfer to bowl and set aside. Heat olive oil in skillet on low heat. Add the garlic and cook until tender. Add the heavy cream and heat while stirring. Add chopped Gorgonzola Cheese, cream cheese and hazelnuts. Stir with wire whisk until melted. Add salt and pepper to taste.

Add the cooked Radiatori. Toss to coat well. Serve with grated parmesan cheese.