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Farfalle with Wilted Frisee and Burst Tomatoes
- 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
DirectionsView on Bon Appetit
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