Spring vegetable pasta with rose flavor
Pasta made with plenty of spring vegetables
How to make it
1
Dice the onion, thinly slice the bamboo shoots, roughly chop the spring cabbage, and parboil the rape blossoms and cut them into bite-sized pieces.
2
Heat olive oil in a frying pan over low heat, add the chili peppers and chopped garlic and fry slowly to bring out the aroma.
3
Add the onion to a frying pan and fry until translucent. Add the spring cabbage, rape blossoms, bamboo shoots, and seasonings (A) and continue frying.
4
Boil the federini in plenty of salted water for about 4 minutes and 20 seconds. Add the chopped asparagus to the pasta pot and boil together.
5
Add the drained fedellini and asparagus to the frying pan and mix. Add [B] and adjust the seasoning.
6
Serve in a bowl and top with Italian parsley and edible mini rose petals to finish.
Materials for 6 people
-
- Onion
- 45g
-
- bamboo shoots
- 100g
-
- Pre-boiled rape
- 80g
-
- asparagus
- 120g
-
- Spring cabbage
- 70g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Eagle's Claw
- 1 bottle
-
- Chop garlic
- 1 tsp
-
- Federini
- 400g
-
[A]
- salt
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- White pepper
- A little
-
- Basic Bouillon
- About 80cc
-
[B]
- Italian parsley
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
-
- rose water
- 1 tablespoon
-
- salt
- A little
-
- Italian parsley for topping
- A little
-
- Edible mini rose topping
- About 3 pieces
[PR]
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