Farfalle grezze con Verdure di Primavera - Pastificio Cav. Giuseppe Cocco

Farfalle Grezze with Spring Vegetables

Gourmet Recipes

An explosion of color and freshness: zucchini, fava beans, peas, and asparagus come together in a dish full of seasonal vegetables, enhanced by the delicate flavor of rustic farfalle. A light yet flavorful recipe, perfect for enjoying the taste of spring at the table.

PREPARATION
TIME

25-30 Minutes

INGREDIENTS
FOR

4 Servings

PASTA FORMAT USED

La Sfoglia Grezza

N.91 FARFALLA

Ingredients

400 g rustic farfalle
2 green zucchini with flowers (if available)
100 g shelled fava beans
100 g shelled peas
150 g of asparagus
1 garlic clove
1 shallot
A bunch of agretti (or tender chard as an alternative)
Extra virgin olive oil (to taste)
Salt and pepper (to taste)

Step-by-Step preparation

Step 1 / 4

Clean the vegetables, peel the garlic clove, and julienne the zucchini. Trim the tough parts of the asparagus and cut them. Blanch the peas and fava beans for a few minutes in boiling water, then transfer to an ice bath and drain. Repeat the same process for the agretti and zucchini flowers.

Step 2 / 4

In a pan, sauté the garlic and shallot with a drizzle of olive oil, then add the zucchini. Stir-fry for a few minutes, season with salt and pepper. Once the zucchini are lightly browned, remove the garlic and let rest.

Step 3 / 4

Bring a large pot of water to a boil for cooking the farfalle. Once the pasta is al dente, drain and toss it in the pan with the zucchini, fava beans, peas, and agretti. Adjust salt to taste.