FARFALLE WITH RICOTTA AND WALNUTS SAUCE, BROAD BEANS AND PECORINO CHEESE
11.5 oz Barilla Farfalle
7 oz Barilla Ricotta and Walnut Pesto sauce
5.3 oz fresh broad beans
1 spring onion
3 tbsp extra virgin olive oil
1/2 cup Pecorino cheese, grated
Fresh mint leaves
Remove the broad beans from the pods, blanch and peel.
Slice the spring onion and sweat with a drizzle of extra virgin olive oil.
Add the broad beans, then the Barilla Ricotta and Walnut Pesto sauce.
Boil the Farfalle and drain when al dente. In a pan, mix the pasta and the sauce.
Use some of the cooking water to blend well the pasta and the dressing.
Sauté in a pan and add some mint leaves.
Top with the grated Pecorino cheese when plating.
Add black pepper and the mint leave bouquet