Pasta Berruto

Pasta Berruto
Mafalde Primavera

Sping Mafalde

A very fresh recipe prepared by Daniela Boscariolo for the #PastaYourWay project

Ingredients

(for 4 people)
280 g of Mafalde

200 g of peas

10 green asparagus

1 shallot

3 tablespoons of extra virgin olive oil

1 tablespoon of sunflower seeds (toasted)

1 tablespoon of marigold petals (or other edible flowers)

1 pinch of pepper

Whole sea salt to taste

Preparation

- In a pan, pour a tablespoon of extra virgin olive oil, then add the finely chopped shallot and let it simmer for a few minutes without frying

- Add the peas and season with salt and pepper

- Cover and cook for 15 min.

- Meanwhile, wash the asparagus (cutting the final piece of leathery stalk) and steam them for 15 min. checking the cooking, then set aside

- Boil the salted water and throw in the mafalde, letting them cook for 10 min., Then drain and transfer them to a bowl

- Blend the cooked peas with an immersion blender and add some tender asparagus stalks

- Pour everything into a bowl and whisk the mafalde well

- Add a few more tips of asparagus, the toasted sunflower seeds, and finally the marigold petals

- Adjust the flavor with a drizzle of extra virgin olive oil and pepper and serve

500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr.

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
250 gr.
x Carrello/Cart
1 spiga
250 gr.
x Carrello/Cart
1 spiga
Inizio pagina Back to top