Farfalle
Sérénade de Farfalle du marché florentin
-
400g of Panzani Farfalle
-
100g fresh peas
-
4 cloves garlic with the skins still on
-
2 red onions or medium-sized shallots
-
80g of snow peas
-
150g of grated cauliflower
-
20 cherry tomatoes
-
4 purple artichokes
-
1. Quarter the tomatoes, finely chop the onion, slice the snow peas diagonally into small pieces, wash the artichokes, and chop them into 8ths.
-
2. Cut the courgette into small cubes
-
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.
-
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.
-
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
-
6. Cook the Farfalle in salted boiling water. Drain the pasta and mix in with the sauce. Buon appetito!
-
A dash of slightly spicy olive oil give the recipe a little kick. Add some grated pecorino to enhance the flavours.
You might also like
Lasagnes saumon, champignons et Pesto
Lasagne
Make recipe
Penne Rigate au jus de canard lié aux dés de foie gras
Penne Rigate
Make recipe
Pipe Rigate à la roquette et au chorizo
Pipe Rigate
Make recipe