Cream broad beans farfalle
Ingredients
Serves 4
| 10 oz | Barilla Farfalle |
| 3.5 oz | Onion |
| 17. 5 oz | Broad Beans, Fresh or Frozen |
| 4.5 tbsp | Extra Virgin Olive Oil |
| 3.5 oz | Stale Bread |
| 3 pints | Vegetable Stock |
| to taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Chop the onion and sweat it until golden in a pan with a third of the extra virgin olive oil. Add the broad beans – already blanched and peeled – and sauté for a few minutes, then cover them with a little water. Salt and cook them for about 10 minutes. Once done, blend to obtain a thick cream.
Step 2
Crumble the soft bread and brown in a pan with the remaining oil until crunchy.
Step 3
In the meantime, cook the Farfalle in abundant salted water, drain al dente and blend with the cream. Sprinkle the fried bread on top and serve.