Ingredients (for 4-6 people):
First clean the vegetables and mushrooms and prepare them as follows: Remove the seeds from the red peppers, peel them and cut the pulp into strips or cubes. Halve the fennel and chicory and cut out the stalks. Cut both into strips too. Set the fennel greens aside. Slice the celery, zucchini and mushrooms. Peel the garlic and dice finely.
Heat olive oil and rapeseed oil in a large pan and first sauté the peppers, zucchini, mushrooms and celery. Season with salt and a little sugar. After 2-3 minutes add fennel, chicory and garlic. Fry over medium heat for a maximum of another 2-3 minutes. The vegetables should still be pretty firm to the bite.
At the same time, cook the farfalle in plenty of salted water. Add the dripping wet vegetables to the pan and mix everything well. Season with salt, pepper, chili and a little lemon juice. If necessary, add fresh olive and/or rapeseed oil.
Pour the crème fraîche into a large bowl, add the vegetables and pasta from the pan. Mix everything well and season again.
Roast the pine nuts in a pan without fat until golden brown and add to the pasta salad. Chop the fennel greens and mint leaves very finely and mix. Place the pasta salad on a plate and sprinkle with the herbs. The salad tastes best lukewarm.
Tipp:
With this pasta salad you can determine the amount of ingredients as you wish and use other types of pasta, vegetables, nuts and spices to suit your taste.
Further information
Spaghetti, penne, linguine: every type of Italian pasta has different characteristics. Which sauce goes with which pasta? more
This topic in the program:
16.02.2024