Farfalle 3.0
Ingredients
(4 people)
280 g of Berruto 1881 Bio butterflies
250 g of zucchini
250 g of green beans
100 g of goat tomino
6 shelled walnuts
3 tablespoons of extra virgin olive oil
Salt and Pepper To Taste.
Preparation
- Clean the green beans and blanch them in boiling water for 5 min.
- Meanwhile, wash and cut the courgettes into very thin slices, then quickly sauté them in a pan with a tablespoon of extra virgin olive oil and a pinch of salt, in order to leave them crunchy.
- Bring a pot of salted water to a boil and add the Berruto farfalle in it
- While the pasta is cooking (8 minutes), prepare the pesto
- Arrange half of the zucchini, half of the green beans, the shelled walnuts and the remaining oil in a bowl
- Blend everything until you get a creamy mixture to be adjusted with salt and pepper
- Drain the pasta, toss with the pesto, add the remaining vegetables and the diced cheese
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