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Pink and Blu Farfalle
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Pink and Blu Farfalle

5/5
Farfalle with red chard and apple apple and spirulina vegetable concentrate.
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$6.60

Product Code: PAM107/1
EAN Code: EAN 8033275322517
Weight: 250 grams
About this Product

Different sizes, colors, ingredients. The common element is high quality. In the food genre, color is often associated with artificiality. Instead, the cheerful hues of this pasta come from an ancient tradition, fromthe memory of a gesture from the past tha has nothing to do with today’s chemical dyes. And here is a line of pasta made entirely with natual dyes, bringing the colors-and flavors- of the earth to the plate. Just think of the plant world : the palette is limitless!

Ingredients

  • Durum wheat semolina
  • dehydrated red chard
  • vegetable concentrate (apple and spirulina alga).
  • ALLERGEN INFORMATION : Contains gluten and eggs.
  • May contain traces of soy, mollusc, mustard.
“
  • Durum wheat semolina
  • dehydrated red chard
  • vegetable concentrate (apple and spirulina alga).
  • ALLERGEN INFORMATION : Contains gluten and eggs.
  • May contain traces of soy, mollusc, mustard.

How to use

Discover delicious recipes for farfalle. From creamy sauces to salads, this versatile bow-shaped pasta holds its shape well when cooking.

“

Discover delicious recipes for farfalle. From creamy sauces to salads, this versatile bow-shaped pasta holds its shape well when cooking.

Recipe

Farfalle with Vegetables

Ingredients

  • Pink and blue Farfalle
  • Salt
  • Olive oil
  • Fresh veggies including red onion, carrot, broccoli, bel pepper, yellow squash, zucchini, tomatoes and garlic
  • 2 tbsp of fresh lemon juice
  • 2 tbsp of chopped fresh parsley
  • _ cup of shredded parmigiano
“
  • Pink and blue Farfalle
  • Salt
  • Olive oil
  • Fresh veggies including red onion, carrot, broccoli, bel pepper, yellow squash, zucchini, tomatoes and garlic
  • 2 tbsp of fresh lemon juice
  • 2 tbsp of chopped fresh parsley
  • _ cup of shredded parmigiano

Guidelines

  • Boil the pasta in a large pot with salted water. Reserve _ cup pasta water before draining.
  • While the pasta is boiling, cook the veggies : heat olive oil in a non-stick frying pan. Add red onion and carrot and sautè 2 minutes.
  • Add broccoli, red pepper and then zucchini. Sautè 2-3 minutes until veggies have nearly softened.
  • Add garlic and tomato.
  • Pour veggies into now empty pasta pot, add drained pasta, drizzle in lemon juice, season with a little more salt as need and toss while adding in pasta water or loosen as desired.
  • Toss in _ cup parmigiano and parsleythen serve with remaining parmesan on top.
“
  • Boil the pasta in a large pot with salted water. Reserve _ cup pasta water before draining.
  • While the pasta is boiling, cook the veggies : heat olive oil in a non-stick frying pan. Add red onion and carrot and sautè 2 minutes.
  • Add broccoli, red pepper and then zucchini. Sautè 2-3 minutes until veggies have nearly softened.
  • Add garlic and tomato.
  • Pour veggies into now empty pasta pot, add drained pasta, drizzle in lemon juice, season with a little more salt as need and toss while adding in pasta water or loosen as desired.
  • Toss in _ cup parmigiano and parsleythen serve with remaining parmesan on top.

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