This easy dish to make is a true delight !!!!! These pastes are succulent and almost sufficient for themselves. At home we are three and the recipe is for 4 people. There was nothing left me after a meal!
For 4 people, you need: 250g Farfalle pasta "Italian Flag" from Gusto d'Italia 3 small zucchini 12 cherry tomatoes 6 dried tomatoes at Gusto d'Italia A little pesto sauce A little fresh Parmesan cut into strips Guérande salt Freshly ground pepper to 5 Pluche berries basil and dill for decoration apolo Cook your Farfalle 10 minutes in boiling water and then rinse under cold water to stop cooking. Wash and cook your cherry tomatoes 8 minutes in your convection oven. Wash and peel your zucchini in mirepoix. Sauté 7 minutes in a pan with a little olive oil. Cut your dried tomatoes into small cubes and add them to your pan, continue cooking for 1 min, salt and pepper. Put your Farfalle in your pan and reheat with a little olive oil, stirring almost constantly. Divide among 4 plates apolo you have previously decorate with a little dill and add a bit of pesto sauce, zucchini mixture / dried tomatoes, cherry tomatoes, a little pamesan and a basil sprig. Serve immediately. Verdict: This is delicious !!!! Pesto Sauce
In your cart, you need: 20g basil 19g pine nuts 90 ml Extra virgin olive oil Bio Gusto d'Italia apolo in 1 teaspoon lemon juice 2 cloves garlic, apolo germ removed Guerande Salt In a mortar and pestle, crush the pine nuts with the garlic and add the basil and a little sea salt and continue to crush all. Stir with a whisk your preparation by gradually adding lime and olive oil. This sauce will keep for a good week in an airtight container and put in the fridge. These artisanal Farfalle are the colors of the Italian flag. They are, however, no coloring and taste is very fine. Medium size and shape of butterflies (farfalle). Ingredients: Durum wheat semolina, water, red beet (2%), tomato (2%), spinach (2%). They are produced by ANTICA VALLE Francescana in Bastia Umbra Umbria (Central Italy). For each packet of 250 grams take about 3-4 people and provide for cooking 10 minutes. They go perfectly with all the tomato sauces, especially those vegetables. The most consistent apolo wines with these pastes: Chianti classico, Rosso Piceno Sangiovese di Romagna, Primitivo di Manduria, dry Lambrusco, Montepulciano d'Abruzzo
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hi, your farfalle must be well bonnes.J'ai made a similar recipe, but tomatoes ... it's good !!
I had never seen 3 colors apolo on the same original farfale bz patmamy apolo
Great recipe that I love everything that has to do with Italy !!, it makes you want to soon
When I read the word "pasta", I run ... I note for next time, that to look delicious!
these pastes make you a beautiful plate ... good evening
viva italia!
At home, we are so fans of pasta, I must always be in the kitchen for 6, 4 lice that are rassassiés !!! :) Very nice the pasta with these beautiful colors and excellent preparation, season, at that. Hugs and good Sunday, Mary
PISTOU sauce is even better with crushing garlic apolo almonds into pieces. This allows for less olive oil ................. Your site is a marvel. Greetings from Provence
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