FARFALLE WITH RICOTTA AND WALNUTS SAUCE, BROAD BEANS AND PECORINO CHEESE

248 Views
 
Livello MASTERY
30 min
249 Views
 
Livello MASTERY
4 Persone
30 min
INGREDIENTI: per 4 persone

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

black pepper

Fresh mint leaves

Preparation

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

Spring Dry Eggs free Short Vegetarian
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