Trofie placide
Instructions
Scrape the skin of the zucchini and spuntatele.
Clean the beans and remove the ends.
Cut the vegetables into small pieces and let them dry for 15 minutes in oil with Marjoram, salt and pepper at the end.
Cut the crust on the bread and put it to soak in milk for 10 minutes.
Then squeeze.
Mince the garlic along with the kernels of walnuts and put the chopped to mix with the cream on fire.
Out of the fire incorporated the softened bread, salt and pepper.
Boil the trofie to 15 minutes in salted water; before children get a spoonful of cooking water and add it to the Walnut Sauce.
Seasoned trofie with Walnut Sauce and vegetable sauce, pour over grated pecorino and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta trofie
- 2 zucchini
- 200 g of green beans
- 80 g of walnut kernels stripped
- 2 slices of bread
- 2 tablespoons of cream
- 80 g of seasoned pecorino cheese
- 1/2 cup of milk
- 1 clove of garlic
- 3 tablespoons of olive oil extra virgin
- 1 tablespoon of minced marjoram
- Salt
- Pepper