Butterfly pasta

Fairlady
6 servings
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By Food24 November 03 2009
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Ingredients (16)

200.00 g broccoli — cut into florets
5.00 ml sunflower oil
30.00 ml butter
250.00 g black mushrooms — sliced
6.00 garlic — cloves, crushed
12.00 beetroot — leaves, chopped
5.00 Litres water
15.00 ml salt
500.00 g pasta — farfalle
250.00 g feta cheese — chopped
100.00 g cashew nuts
15.00 ml sunflower oil
90.00 ml olive oil
45.00 ml wine vinegar
30.00 g rocket
3.00 baby beetroot — diced
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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.



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