Colorful pasta alla Francesca

Ingredients for 2 servings:

• 200 g water
• 4 g chicken broth, granulated
• 100g fusilli
• 4 small onions, red
• 2 medium-sized garlic cloves
• 30 g carrot(s)
• 12 sugar snap peas
• 1 Pepper, red, long, mild
• 2 tbsp extra virgin olive oil
• 30 g water (pasta water)
• 30 g tomato juice
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A typical Italian pasta side dish to braised meat, recipe from Liguria, Italy.

Trim both ends of the onions and garlic cloves, peel, and roughly chop into pieces. Wash the carrot, trim both ends, and peel. Using a julienne peeler, slice the carrot into silky strands. Wash the snow peas, trim both ends, and pull the strings off both sides. Cut the pods crosswise into pieces approximately 6 mm wide. Remove the stems from the peppers, wash them, cut them open lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. Bring the water to a boil and dissolve the chicken stock in it. Add the fusilli and cook al dente according to the package instructions. Strain the pasta, reserving the stock. Combine the ingredients for deglazing. Heat the olive oil in a deep pan or wok, add the onions and garlic cloves, and stir-fry until the onions are translucent. Add the remaining vegetables and stir-fry for 1 minute. Finally, add the pasta and stir-fry for 2 minutes. Deglaze with the sauce and simmer briefly, continuing to stir-fry. Serve as a side dish on serving plates and warm. Serve with: Braised chicken breast. Find it in my recipes here: https://www.chefkoch.de/rezepte/3897791593736278/Geschmorte-Huehnerbrust-Petto-di-Pollo-in-umido.html