Farfalle with crayfish and young vegetables

Ingredients for 3 servings:

• 350 g pasta, farfalle
• 4 shallots
• 1 tbsp oil, neutral (e.g. rapeseed oil)
• 600 g mixed vegetables
• 1 tbsp brown sugar
• 2 tbsp chicken broth, granulated
• 300 ml milk, low-fat, maybe a little more, 350 ml
• 1 tbsp flour butter
• salt and pepper
• 2 packs of crabs, 125 g each
• 8 tomatoes, cocktail
• 1 handful of basil
• 3 tbsp Parmesan, in shavings or coarsely grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Variable pasta dish for 2 – 3 people as a main course, 4 – 6 people as a starter.

Cook the farfalle in plenty of salted water until al dente. Meanwhile, peel the shallots, which have been cut into thin wedges, and fry them in a little oil in a large pan (or wok) until lightly browned. Briefly fry the diced, diamond-shaped, or striped vegetables, then caramelize them briefly with sugar. Deglaze with milk, stir in the stock granules, season with salt, pepper, and freshly ground chili to taste, and thicken with flour and butter. Bring to a boil once. Only add the crayfish and tomato pieces after draining the farfalle; heat briefly. Use a little of the pasta cooking water to bring the sauce to the desired consistency and season again with salt, pepper, and chili. Serve immediately in deep pasta dishes, sprinkled with basil leaves and Parmesan shavings. Add vegetables of your choice, e.g. carrots, peas, snow peas, kohlrabi, asparagus, zucchini, baby beans, mushrooms, turnips, radishes. Instead of crayfish, you can also use crab, shrimp, diced ham, strips of cooked poultry; or even roast leftovers, cooked chicken, or strips of soup meat to use up leftovers. If you can get fresh crayfish or calamari (mini squid), all the better! If you’re not concerned about calories, you can also add cream or half-and-half to the dish, or refine it.