Farfalle 3.0

(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.

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