Rainbox farfalle with zucchini and chopped hazelnuts


Preparation: 20 minutes | Difficulty: easy

INGREDIENTS (FOR 4 PERSONS)

250 g Farfalle with vegetables “Pastificio Marella”
150 g zucchini
1 shallot
20 g hazelnuts
as required vegetable broth
as required salt and pepper
as required organic extra virgin olive oil

PROCEDURE

  1. Cut the courgettes into cubes, brown with oil and chopped shallot.
  2. Add some vegetable broth and season with oil, salt and pepper.
  3. Add the chopped hazelnuts.
  4. Cook the “Pastificio Marella” Farfalle with vegetables in boiling salted water.
  5. Drain the farfalle with vegetables in a pan and stir in.

PRESENTATION

Serve the “Pastificio Marella” farfalle with vegetables in a bowl with chopped courgettes and hazelnuts.

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