Butterflies to agnes with crudités
Instructions
Put to boil water for pasta.
Add salt to the boil, add the butterflies and cook al dente.
Meanwhile, Separate the flowers from the zucchini; Peel and wash well the first and cut them into strips.
Check and wash the zucchini.
Finissimamente thickly with the mandolin.
Place the prepared dish to bring to the table.
Add plenty of chopped Marjoram.
Pour over pasta, just drained and boiling, stirring well.
Add 4 tablespoons of olive oil, the Parmesan streaks, a fine ground pepper and serve immediately.
Ingredients and dosing for 4 persons
- 280 g of type paste butterflies
- 6 zucchini with fresh small flower
- 80 g of parmigiano
- Abundant of marjoram
- 4 tablespoons of olive oil extra virgin
- Salt
- Minced 1 of peppercorns