1 pound of small farfalle
2 cloves garlic
1 cup of green peas
1 small pack of broccolini
1 fennel bulb
1 bunch of spring onions
Juice of ½ lemon
Asiago Cheese
Salt, black pepper, pepper flakes
• Chop the fennel and the green onion. Mince garlic.
• Boil the pasta al dente in salted water. The water should be salted until it tastes like the sea. Cook the pasta for less than a minute as indicated in the pack. Put aside some of the pasta water.
• I boil the peas with pasta.
• For 1 minute of boiling time is left, add the broccolini to the water. Pull the broccolini out with tongs, shock with cold water and chop it.
• Take some olive oil in a pan. Add the spring, onion, fennel, and garlic- sauté until fennel is soft.
• Add the pasta. Season the pasta with black pepper and pepper flakes. Check for salt. Add broccolini.
• Adjust with pasta water. Cook for 3 minutes.
• Add lemon juice. You can add more if you like. Grate Asiago cheese on top and serve immediately.
2 cloves garlic
1 cup of green peas
1 small pack of broccolini
1 fennel bulb
1 bunch of spring onions
Juice of ½ lemon
Asiago Cheese
Salt, black pepper, pepper flakes
• Chop the fennel and the green onion. Mince garlic.
• Boil the pasta al dente in salted water. The water should be salted until it tastes like the sea. Cook the pasta for less than a minute as indicated in the pack. Put aside some of the pasta water.
• I boil the peas with pasta.
• For 1 minute of boiling time is left, add the broccolini to the water. Pull the broccolini out with tongs, shock with cold water and chop it.
• Take some olive oil in a pan. Add the spring, onion, fennel, and garlic- sauté until fennel is soft.
• Add the pasta. Season the pasta with black pepper and pepper flakes. Check for salt. Add broccolini.
• Adjust with pasta water. Cook for 3 minutes.
• Add lemon juice. You can add more if you like. Grate Asiago cheese on top and serve immediately.
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