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 wok strips
  • 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 with wok strips in creamy red pesto sauce

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

Heat the olive oil in a pan over medium-high heat and fry the finely chopped onion in it for a while. Then add the wok strips and continue frying with onion until nicely coloured.

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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