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BARILLA Farfalle with Octopus and Lemon


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BARILLA Farfalle with Octopus and Lemon
PREPARATION TIME
45 minutes

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 555
CARBOHYDRATE: 79.9g
PROTEIN: 23.1g
FAT: 15.9g



Ingredients for 6 people


1 box BARILLA Farfalle
4 tablespoons extra virgin olive oil
6 cloves of garlic
1 lb. octopus cooked and sliced
4 parsley stems
½ lemon zest thinly grated
½ lemon juiced
½ lemon Julienned
⅓ cup balsamic vinegar
Salt and ground pepper to taste



Preparation 30 minutes preparation + 15 minutes cooking
1. COOK Barilla Farfalle ‘al dente’ following the preparation on the box

2. In the mean time, heat 2 tablespoons of olive oil in a pot and cook the garlic to a golden brown

3. REMOVE the garlic; add the octopus, parsley, grated lemon and season with salt and pepper

4. Set aside and allow it to cool down

5. DRAIN the pasta once ready and toss with 1 tablespoon olive oil; place on sheet tray to cool down

6. ADD 2 tablespoons of oil, vinegar, and the lemon juice and combine it with the octopus mix

7. SPRINKLE with salt and garnish with the julienned lemon

8. GARNISH with baked lime If desired