farfalle with tuna and asparagus

649 Views
 
MASTERY Level
15 min
650 Views
 
MASTERY Level
4 People
15 min
INGREDIENTS for 4 people

11.5 oz Barilla Farfalle

5 oz tuna in oil

5 oz asparagus spears

1 shallot

2 tbsp chopped parsley

4 tbsp extra virgin olive oil

4 tbsp Parmigiano Reggiano cheese (optional)

Salt and pepper, to taste

 

Preparation

Slice the shallot thinly and sauté in oil on low heat.

Add the asparagus spears, sauté and douse with some water for expedite coking.

When they are soft to touch, add the tuna drained, the parsley and salt and pepper, if needed.

In the meantime, cook the Farfalle in abundant salted water, drain and blend with the sauce.

If you’d like, drizzle with Parmigiano Reggiano cheese and serve.

 

Spring Dry Eggs free Short
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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