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Farfalle with vegetables
4 servings
Ingredients
500 grams of bow tie noodles
15 grams of butter
2 young onions, finely minced
1 teaspoon of grated orange peel
1˝ cup (375 ml) of thick cream
1 cup (250 ml) of vegetable broth
250 grams of broccoli stems
250 grams of asparagus tips in 4 cm pieces
125 grams of peas
1 tablespoon of fresh mint, finely minced
30 grams of toasted pine kernels
Preparation
Cook the pasta ‘al dente’ in boiling water with salt. Drain and keep hot. In a frying pan at medium heat melt the butter. Sauté the onions for 3-4 minutes. Add the grated orange peels orange, cream and broth. Lower the heat and cook for 10 minutes. Add the broccoli, asparagus and peas. Season with mint and cook until the vegetables are soft, mixing often. Serve this mix over the hot pasta, mix and adorn with pine kernels.
Note
Farfalle in Italian means butterfly, and this exactly what this pasta looks like, although it is often called bow tie.
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