Leaving winter behind, the market brings us new and delicious products with a short season that we must take advantage of. A good way to pave the way for summer pasta salads are dishes like these spring farfalle with goat cheese saucewith a predominant and beautiful green color that reminds us of the season.
The farfallebutterflies or bows, are a very attractive paste for preparations of this type, and children tend to like them a lot, but can be prepared with another type of short format. If we like a creamier sauce, we can add a splash of kitchen cream at the end of cooking, and also add some toasted pine nuts or almonds when serving, to give it a crunchy point.
The so-called “spring pasta” is a very popular preparation whose name evokes a lighter and fresher dish than other more forceful pasta recipes, and which in Spain has been popularized by the Ginos chain. Interestingly, these restaurants have been changing the version of the dish on their menu over the years -now they no longer do it with farfalle-, but there is a genuine original recipe, invented in the 70s in the United States.
Although there are numerous variants, the original idea was to combine the pasta with sautéed vegetables that were in spring season, highlighting the color green of vegetables. Today we see this dish prepared with all kinds of vegetables that respond more to the summer months, such as courgette, but we prefer to stick to the original spirit.
Wash the asparagus well and cut into 3-4 cm pieces, or use just the tips if you prefer. If fresh peas and beans are used, extract from their pods. Mince the garlic clove. Start heating the salted water separately to boil the pasta.
Heat a little olive oil in a wide frying pan and add the asparagus with the garlic clove. Sauté until they begin to be tender. If they are very thick, it is better to boil them first. Add the peas and broad beans, the lemon zest, the herbs and season with salt and pepper.
Meanwhile, cook the pasta in the boiling salted water until al dente, following the instructions on the package. Reserve the cooking water.
Add the goat cheese to the pan and a splash of cooking water. Cook for 5 minutes and add the pasta, mixing everything together. Give a touch of extra pepper, add more water if necessary and cook until the sauce has the desired texture. Serve with Parmesan cheese and an extra sprinkle of lemon zest.
Voiello Farfalle N192 Pasta 500g 500g
With what to accompany spring farfalle
A good portion of spring farfalle pasta It is a satiating dish that in this case is not very heavy as it is accompanied by vegetables and a light sauce. We can balance the menu of the day by reserving a more protein-focused dish for dinner, such as grilled marinated chicken breasts, or a simple baked fish.
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