John Myers
Contents
show
Ingredients
- 250 g Farfalle pasta
- 200 ml Lactose-Free cream
- 1 tsp Grained vegetable stock yeast-free
- 2 tbsp Pine nuts
- 1 bunch Different herbs according to your mood or according to the season
- 1 tsp Olive oil
Instructions
Prepare pasta
- Cook the trap in plenty of salted water according to the instructions on the packet for about 10 minutes
Prepare the sauce
- Heat the cream with a little water and the grained vegetable stock and simmer gently
- Briefly toast the pine nuts in a separate small pan, free of fat
- Coarsely chop the herbs, add to the cream-vegetable stock and whip with a hand blender / magic wand until frothy
to dish out
- Drain the pasta (be careful, don't put off!
Nutrition
Serving: 100gCalories: 442kcalCarbohydrates: 6gProtein: 6.2gFat: 44.4g
