Farfalle vegetable pan with avocado

Ingredients for 4 servings:

• 400g farfalle
• 2 carrots
• 1 zucchini
• 1 avocado(s), ripe
• 1 lemon(s) (organic)
• 2 garlic cloves
• ½ bunch basil
• 3 tbsp olive oil
• 1 tbsp cognac
• 150 g sour cream
• Salt
• Pepper, colored, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Peel and rinse the carrots and zucchini, and cut into julienne strips. Zest the lemon. Peel and finely dice the garlic cloves. Rinse the basil, shake dry, pick off the leaves, and finely chop. Halve the avocado, remove the stone, scoop out the flesh, and mash with a fork. Cook the farfalle in plenty of boiling, lightly salted water until al dente. Meanwhile, heat the olive oil in a large pan and fry the diced garlic over low to medium heat. Add the carrot and zucchini strips, sauté briefly, and deglaze with the cognac. Carefully stir in the sour cream and mashed avocado, and season to taste with a little salt and a few grinds of freshly ground pepper. Drain the farfalle and fold it in while still dripping wet. Sprinkle the lemon zest on top. It also tastes delicious chilled as a pasta salad. Depending on your taste, sprinkle some freshly grated Grana Padano on top and/or serve with Parma ham for those who don’t like vegetarian food.