FARFALLE BOSCAIOLE A cold pasta salad for 4 13 oz. farfalle 10 oz. mushrooms 2 cloves of garlic &/4 lb. Parmesan cheese 50 gr parsley the juice of one lemon 6 T olive oil salt and pepper to taste. Cook the pasta in salted, boiling water. Drain and rinse under cold, running water. Turn into a serving bowl. Clean mushrooms and chop fine. Crush garlic and mince parsely. Using a potato peeler or similar kitchen tool, slice curly strips from the block of grana . Mix dressing ingredients in a cup and beat with a fork until smoothly blended. Combine all ingredients in the serving bowl. Toss well. Pour dressing over the mixture. Keep cool until serving.