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 Rosa Fontina Farfalle

Rosa Fontina Farfalle

Al dente farfalle with two types of beans, sundried tomatoes and lots of fresh herbs.  
12 portions


½ cup Olive oil
½ cup Roasted garlic, minced
¾ cup Onion, minced
1½ cups Sundried tomatoes, reconstituted and cut julienne
2 tbsp. Fresh rosemary, minced
6 cups Cannellini white beans, cooked
6 cups Garbanzos, cooked
6 lbs. Farfalle pasta, cooked al dente
4½ cups Christina’s Organic Ground Tomatoes in Extra Heavy Purée
4½ cups Béchamel sauce
1 tsp. Sea salt
½ tsp. Red crushed pepper flakes
¾ cup Fresh mixed herbs, chopped basil, oregano, thyme, chives
¾ cup Fontina cheese, finely shredded  


Preparation Steps
  • Heat 2 tsp. olive oil in a large sauté pan over medium-high heat. Add 2 tsp. roasted garlic, 1 tbsp. onion, 2 tbsp. sundried tomatoes and ½ tsp. of rosemary. Sauté until onion is translucent.
  • Add ½ cup white beans, ½ cup garbanzos and sauté until heated through.
  • Add 2 cups farfalle pasta, 3 oz. Christina’s Organic Ground Tomatoes in Extra Heavy Purée, 3 oz. béchamel sauce, salt and red crushed pepper flakes to taste. Heat through for 2 minutes, or until hot.
  • Place finished pasta into a warm pasta bowl, garnish with 1 tbsp. fresh chopped herbs and 1 tbsp. Fontina cheese. Serve immediately.
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