Ingredients

  • 2.5 kg farfalle
  • Good dash of olive oil
  • 1 kg onion chopped finely
  • 2 kg diced courgettes
  • 2 kg asparagus pieces
  • 1,6 kg Greenway filetstukjes just like chicken
  • 400 g cherry tomatoes
  • 30 g garlic finely chopped
  • 250 g half-sun-dried tomatoes
  • 60 g vegetable broth powder
  • 30 g sweet paprika
  • 15 g Provencal herbs
  • 2 L (vegetable) cream
  • 250 g Parmesan cheese
  • Basil leaves
  • 200 g pumpkin seeds toasted

 

 

Farfalle met filetstukjes in romige rode pesto saus

40 minutes

20 persons

STEP 1

Cook the farfalle al dente in lightly salted water. Drain and rinse with some cold water. Set aside.

STEP 2

Verhit de olijfolie in een pan op middelhoog vuur en fruit er de fijngesneden ui even in aan. Voeg er vervolgens de filetstukjes bij en bak deze verder met ui tot ze mooi aankleuren.

STEP 3

Then add the chopped vegetables, garlic and cherry tomatoes. Put the lid on the pan and simmer for a few minutes to allow the vegetables to cook.

STEP 4

Now add the half-sun-dried tomatoes, herbs, vegetable stock powder, cream and cheese and continue to simmer on medium heat for about 10 minutes.

Step 5

Now you can mix in the pasta while leaving the whole thing on low heat for a while longer so that the pasta absorbs the flavours of the sauce.

Step 6

Finish with fresh basil leaves and toasted pumpkin seeds.

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