green and pink farfalle

green and pink farfalle
 
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This recipe was uploaded
by madamada

 
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Ingredients

Ingredients
Method
 
  • farfalle shaped pasta 270 gr
  • 2 fresh cropped tender courgettes
  • marjoram, thyme
  • 1 fresh cropped leek
  • evo oil
  • tinned tuna
  • 2 grilled aubergines
  • a few capers
It had to be pasta, and I choose farfalle, it had to be vegs and I went around my orto to see what asked to be cropped and it was a leek bending from its bed towards the path, and not to make them jelous I took some very little courgettes and their flowers, washed them all under fountain water and got a tuna tin from the pantry.

I started by slicing the leek and let it go in oil, added the grated courgettes and shredded flowers, after a while it was the tuna to be tossed into pieces into the sauce together with some boiling salted water where my farfalle were floating for 12 mins.
A few salted and rinced capers came as last ingredient after I remembered I had some grilled aubergines with herbs on top in the fridge.
The sauce was too pale and the aubergines' slices gave the right color balance to my pasta dish.

.............. a tiny piece of peperoncino would have helped but it was not its turn

green and pink farfalle

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alt

This recipe was uploaded by madamada

 
 
when fresh vegs, some leftovers and a tin of tuna can meet in a savored pasta dish for supper your day can end with a smile on your face

Method


It had to be pasta, and I choose farfalle, it had to be vegs and I went around my orto to see what asked to be cropped and it was a leek bending from its bed towards the path, and not to make them jelous I took some very little courgettes and their flowers, washed them all under fountain water and got a tuna tin from the pantry.

I started by slicing the leek and let it go in oil, added the grated courgettes and shredded flowers, after a while it was the tuna to be tossed into pieces into the sauce together with some boiling salted water where my farfalle were floating for 12 mins.
A few salted and rinced capers came as last ingredient after I remembered I had some grilled aubergines with herbs on top in the fridge.
The sauce was too pale and the aubergines' slices gave the right color balance to my pasta dish.

.............. a tiny piece of peperoncino would have helped but it was not its turn
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