Seasoned butterflies

BUTTERFLY FARMER 03520 4 PERSONS INGREDIENTS 400 g farfalle pasta type, 2 Zucchini, 400 g of peas, 1 small onion, 250 g tomatos 2 tablespoons grated Parmesan, 4 tablespoons olive oil, salt and pepper.

Preparation: 1 hour Fix: minimal PROCEEDINGS Shelled peas, rinse and let them boil for a quarter of hour in a little slightly salted boiling water.

Meanwhile check and wash the zucchini, dry them and cut them into cubes.

Finely chop the onion and Brown in a pan with oil; Add the diced zucchini, let them wilt, stirring, then add the peas, well drained.

Stir and add the tomatoes, you have deprived of Peel, seed and cut into small pieces.

Salted, spiced with ground pepper and simmer for about 20 minutes; so that the sauce is very concentrated.

Meanwhile Cook the farfalle in salted water; still al dente, drain, place them in a bowl and season with prepared sauce and with plenty of grated Parmesan.

Serve immediately.