Farfalle with Wilted Frisee and Burst Tomatoes

Name: Farfalle with Wilted Frisee and Burst Tomatoes
Yield: Makes 4 to 6 Servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 ounce cherry tomatoes; 2 large garlic cloves, minced; 1 teaspoon grated lemon peel; 1/4 teaspoon dried crushed red pepper; 2 large heads of frisée (about 1 pound), coarsely chopped; 12 ounces farfalle (bow-tie pasta); 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces; 1/2 cup freshly grated Parmesan cheese

By Molly StevensPhotographer Tina Rupp

March 31, 2005

Recipe notes