Farfalle 3.0
VIDEORICETTA:
Ingredienti
(4 persone)
280 g di farfalle Bio Berruto 1881
250 g di zucchini
250 g di fagiolini
100 g di tomino di capra
6 noci sgusciate
3 cucchiai di olio evo
Sale e pepe q.b.
Preparazione
- Pulite i fagiolini e scottateli in acqua bollente per 5 min.
- Nel frattempo, lavate e tagliate gli zucchini a rondelle molto sottili, poi saltatele velocemente in padella con un cucchiaio di olio evo e un pizzico di sale, in modo da lasciarle croccanti
- Portate a bollore una pentola di acqua salata e tuffateci le farfalle Berruto
- Mentre la pasta cuoce (8 minuti), preparate il pesto
- Disponete in una ciotola metà degli zucchini, metà dei fagiolini, le noci sgusciate e il restante olio
- Frullate il tutto fino a ottenere un composto cremoso da regolare di sale e pepe
- Scolate la pasta, conditela con il pesto, aggiungete le verdure rimaste e il formaggio tagliato a dadini
Condividi
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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