Farfalle All’Aragosta Recipe

Ingredients

• 8 oz farfalle (bow-tie) pasta
• 1 Anaheim pepper, halved and seeded
• 3 Tbsp extra virgin olive oil, divided
• 1 cup chopped green onions
• ¾ cup seeded, diced tomato
• 2 large garlic cloves, chopped
• ¼ cup lobster stock
• ½ tsp salt
• ¼ tsp freshly ground pepper
• ¾ cup chopped cooked lobster
• 2 Tbsp chopped fresh parsley

1. Cook pasta according to package directions, except cooking 2 minutes less than package suggests. Chop half of seeded Anaheim pepper; reserve remaining half for another use.
2. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Add green onions, tomato, garlic, and chopped Anaheim pepper; sauté 1 minute. Add lobster stock, salt, pepper, and cooked pasta. Cook 1½ minutes, stirring constantly. Add lobster meat; cook 1 minute or until thoroughly heated. Remove from heat; drizzle with remaining 1 Tbsp oil, and sprinkle with parsley.