A colorful and delicious spring recipe!
- 533.33 g of Armando farfalle
- 5.33 spring onions
- 400 g of peas
- 400 g of green beans
- 4 carrots
- 1.33 sachet of saffron
- 133.33 g robiola
- 4 tablespoons of extra virgin olive oil
- Salt to taste
- Pepper to taste
- Parsley to taste
First, blanch the green beans and peas in plenty of lightly salted boiling water. Once cooked, drain them and set them aside.
Cook the pasta in the same cooking water. Meanwhile, prepare the sauce: dice the spring onion and carrots, drizzle a little extra virgin olive oil in a pan, and cook over high heat. Add the carrots and spring onion and simmer for 3-4 minutes. Stir in the peas and green beans.
Add salt and sauté for a few minutes.
Once the pasta is al dente, transfer it to the pan with the sauce. Add a ladle of the pasta cooking water and the sachet of saffron. Stir well, then add the robiola along with a little more of the cooking water. Stir again to prevent the pasta from becoming creamy.
Serve with chopped parsley (or basil, if desired) and pepper.
Enjoy your meal!
