Farfalle
Sérénade de Farfalle du marché florentin
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400g of Panzani Farfalle
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100g fresh peas
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4 cloves garlic with the skins still on
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2 red onions or medium-sized shallots
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80g of snow peas
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150g of grated cauliflower
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20 cherry tomatoes
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4 purple artichokes
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1. Quarter the tomatoes, finely chop the onion, slice the snow peas diagonally into small pieces, wash the artichokes, and chop them into 8ths.
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2. Cut the courgette into small cubes
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3. Heat the olive oil along with the small scoop butter and sweat the onion (without colouring it) along with the garlic cloves, leaving their skins on.
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4. Add in (in the following order): the fresh peas, stirring them in, then the artichokes, the diced courgette... and finally, the tomatoes. Simmer over low heat.
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5. When the tomatoes start to lose a little water, adjust the seasoning, add a little pasta cooking water and a dab of butter. Remove from heat
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6. Cook the Farfalle in salted boiling water. Drain the pasta and mix in with the sauce. Buon appetito!
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A dash of slightly spicy olive oil give the recipe a little kick. Add some grated pecorino to enhance the flavours.
