Farfalle al Pesto with Green Vegetables and Plant-Based Fillet Pieces
Ingredients
Ingredients for 10 servings:
- 2.5 kg Ardo Farfalle
- 500 g Ardo Green Asparagus
- 300 g Ardo Sugar Snap Peas
- 500 g Ardo Grilled Courgette
- 200 g Ardo Edamame
- 75 g World Grill Pesto
- 0.8 kg plant-based fillet pieces
- 50 g plant-based cooking butter
- 50 g pumpkin seeds
- 200 g grated Prosociano
Allergens
Gluten
Milk
Soy
Preparation
- Briefly steam the vegetables until they reach the desired texture. Optionally, sauté them briefly for extra flavour. Sauté the grilled courgettes directly in a pan or heat them in the oven.
- Heat the farfalle in the steamer for 5 minutes.
- Lightly fry the plant-based fillet pieces in the cooking butter until slightly crispy.
- Mix the farfalle with the warm vegetables, plant-based fillet pieces and World Grill Pesto.
- Finish with the Prosociano and pumpkin seeds.
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For a creamy sauce, add 0.5 dl of plant-based cream.
Recipe created in collaboration with ChefsProVeggie.
Ardo products used in this recipe
