John Myers
Farfalle with Fine Vegetables
The perfect farfalle with fine vegetables recipe with a picture and simple step-by-step instructions.
- 250 g Farfalle, butterfly noodles
- 100 ml Olive oil
- 3 Stalk Basil, fresh
- 1 Clove of garlic
- 1 tbsp Pine nuts
- 1 Zucchini
- 1 Eggplant fresh
- Salt
- Black pepper from the mill
- 250 g Cherry or date tomatoes
- 1 Lemon
- Coarse-Grained sea salt
- Boil water in a large kettle. Add some sea salt and a dash of olive oil and cook the trap in it until al dente. Then pour this into a sieve and rinse under running water.
- Make a pesto. To do this, pluck the basil leaves from the stalks and crush everything in a mortar with the peeled garlic, pine nuts and a little olive oil. Chill this pesto.
- Halve the zucchini, remove the seeds with a dessert spoon and cut into thin slices.
- Cut the aubergine into small cubes and fry immediately in a pan with a little olive oil and the zucchini slices for 1-2 minutes. This must be done promptly, otherwise the aubergine will oxidize = gray. Season with salt and pepper.
- Put the vegetables in a bowl. Add the fafalle, the pesto and the halved cherry tomatoes. Squeeze the lemon and pour the juice over it and mix everything thoroughly. Add a little more olive oil and season again to taste. Season if necessary. Then chill in the refrigerator for 30 minutes.
- Pour well chilled and seasoned into glasses and garnish with basil leaves. Or arrange in a bowl and garnish.
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