A delicious recipe for the little ones prepared by the legendary Chef Alessandro Borghese. Discover the video recipe for Farfalle Pasta Armando with creamed carrot and egg soup in this episode of Alessandro Borghese Kitchen Sound KIDS.
Ingredients for 4 people- 400 g of Armando Butterfly Pasta
- 3 Carrots
- 1 stalk of celery
- 2 eggs
- 2 tablespoons of potato starch
- 2 tablespoons of milk
- Parmigiano Reggiano
- Salt
- Extra virgin olive oil
- Marjoram
Put the Armando Farfalle Pasta to boil in plenty of salted water.
Peel the carrots and remove the excess strings from the celery stalk. Dice the carrots and celery and blanch them in hot water for a few minutes. Drain the vegetables.
Pour the vegetables into a blender, add the milk, extra virgin olive oil and blend everything.
Drain the pasta and toss it with the celery and carrot puree. Add the egg and Parmesan cheese and continue to toss.
Serve the pasta with a few marjoram leaves for flavor.
