Butterfly pasta


Ingredients 16
Servings 6
Time

Ingredients

  • 200
    g
    broccoli florets
  • 5
    ml
    sunflower oil
  • 30
    ml
    butter
  • 250
    g
    fresh black mushrooms, cleaned and thickly sliced
  • 6
    cloves garlic, crushed
  • 12
    small, young beetroot leaves, chopped
  • 5
    Litres
    water
  • 15
    ml
    salt (or more as needed)
  • 500
    g
    farfalle tricolore
  • 250
    g
    feta cheese, drained and chopped or cut into wedges
  • 100
    g
    cashew nuts
  • 15
    ml
    sunflower oil
  • 90
    ml
    olive oil for dressing pasta
  • 45
    ml
    good wine vinegar for dressing pasta
  • 30
    g
    rocket
  • 3
    young baby beets, cooked and diced (see tips)
 

Method

 
1. Steam broccoli in a vegetable steamer over a little boiling water until tender, about 10 minutes. Immerse briefly in cold water to blanch and retain the colour. 2. Heat oil and butter in a frying pan and lightly sauté mushrooms with garlic and beetroot leaves. 3. Bring water to boil in a large, tall saucepan. Add salt and, once water is boiling rapidly, add farfalle. Cook until al dente (firm to the bite). Remove, rinse and drain well. Place in a large bowl. 4. Toss pasta with feta cheese, mushroom and beetroot leaf mixture, broccoli and nuts (sautéed in sunflower oil and salted to taste). Mix olive oil and vinegar and add to pasta. Sprinkle with rocket and diced beetroot and season to taste. Toss for 1 to 2 seconds and serve immediately.
 

Read more on: steam
 

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