Farfalle with cream of broad beans and fried soft bread
10 oz Barilla Farfalle
3.5 oz onion
17.5 oz broad beans, fresh or frozen
4.5 tbsp extra virgin olive oil
3.5 oz stale bread
3 pints vegetable stock
salt to taste
Chop the onion and sweat it until golden in a pan with a third of the extra virgin olive oil.
Add the broad beans – already blanched and peeled – and sauté for a few minutes, then cover them with a little water. Salt and cook them for about 10 minutes.
Once done, blend to obtain a thick cream.
Crumble the soft bread and brown in a pan with the remaining oil until crunchy.
In the meantime, cook the Farfalle in abundant salted water, drain al dente and blend with the cream. Sprinkle the fried bread on top and serve.