picto-chef
Farfalle

Farfalle Serenade from the Florentine Market

Ingredients

4
60min
  • 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 yellow courgette
  • Olive oil
  • A small scoop of butter
  • Salt, pepper
pasta

Preparations steps

  • 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.

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