Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Carrot Farfalle Pasta with Lemon and Herbs 3.7 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Servings: 6 Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs. Ingredients Semolina flour or fine cornmeal, for dusting Fresh Carrot Pasta Dough 1 tablespoon finely grated lemon zest (about 1 large lemon) 3 tablespoons extra-virgin olive oil ¼ cup plus 2 tablespoons loosely packed fresh basil leaves, torn into small pieces 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons fresh chervil leaves 1 tablespoon finely chopped fresh dill Coarse salt ½ cup creme fraiche Freshly ground pepper Directions Make the farfalle: Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch-long pieces. Working with 1 piece at a time, pinch center with your fingers, forming a bow-tie shape; squeeze tightly to seal, and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight. Stir together lemon zest, oil, and herbs in a large bowl. Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally to separate, until centers are just tender, 3 to 4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in creme fraiche, and season with salt and pepper. Rate it Print