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    Butterfly pasta with Grana Padano Riserva and vegetable confetti
    Difficoltà
    Medium
    		Preparazione
    T460 min
    		Servings for
    4 per.
    Farfalle_pasta_fresca_colorata_Grana_coriandoli_verdure p

    Chef Danilo Angé

    Ingredients

    50 g carrots
    350 g courgettes
    80 g peas
    1 bunch basil
    40 g Grana Padano Riserva
    2 tbsp extra-virgin olive oil
    Salt

    Grana Padano RiservaPastaLactose free

    For the red pasta:
    80 g flour
    40 g cooked beetroot

    For the yellow pasta:
    80 g flour
    1⁄2 g saffron
    30 ml warm water

    For the green pasta:
    80 g flour
    40 g steamed spinach purée

    Preparation

    STEP 1

    Red pasta:
    Knead the flour with the beetroot, previously blended. Wrap in cling film and leave to rest for 30 min.

     

    STEP 2


    Yellow pasta:
    Mix the saffron and water. Add to the flour and knead into a dough. Wrap in cling film and leave to rest for 30 min.

    STEP 3

    Green pasta:
    Knead the flour with the spinach purée. Wrap in cling film and leave to rest for 30 min.

    STEP 4

    With the help of a small fruit baller, carve little balls out of the carrots and courgettes then steam with the peas.
    Roll out the various doughs to a thickness of 3 mm and make small butterfly shapes.

    STEP 5

    Cook the pasta in boiling water until just tender. Toss the drained pasta in pan with a little oil and the vegetables. Garnish with Grana Padano slivers..


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