Farfalle with vegetables
Ingredients for 2 people:
1 small bowl of farfalle
1 carrot
4 mushrooms
1 green pepper
1 red pepper
1 small zucchini
1 small clove of garlic or a pinch of dried
3 tablespoons white wine
3 tablespoons raisins
Salt and pepper to taste
1 tablespoon soy sauce or yakitori
1 tablespoon dried dill and parsley
1 teaspoon dried thyme or 1-2 sprigs fresh thyme
1-2 tablespoons chopped fresh parsley
Grapeseed oil and butter
1 handful of cashews or peanuts, shelled
Preparation:
Cook the farfalle in a large volume of salted water according to the instructions on the packaging. When ready, drain the water and put a piece of butter in the saucepan. Stir to melt evenly.
Cut all vegetables into cubes or slices of equal size. In a saucepan, heat the oil and put the vegetables. Stew for 2-3 min, then dilute with the wine and soy sauce. Season with salt and pepper, dried parsley, dill and thyme. Continue cooking over low heat.
Meanwhile, briefly toast the cashews in a dry skillet. Soak raisins in boiling water to soften, then drain and add to the vegetables. Sprinkle with chopped fresh parsley, stir and remove from heat.
Serve the dish immediately pouring a portion of farfalle in each plate, then topping it with 2-3 spoonfuls of vegetables and a handful of roasted cashew nuts. Sprinkle with grated parmesan, if preferred.