Fantastic recipe from Lea Hogg – truly good food every day.
Back to the weekday routine and a quick easy meal for today. This pasta is so simple yet delicious and I use a mix of cooked and uncooked ingredients. I like using farfalle with this dish as they do not become soggy and this pasta is also wonderful as a salad if you have left overs.
Zucchini are in season on the island and very cheap in the market and I used arugula that mum grows. The local variety has a stronger taste and aroma that what you are probably used to. The leaves are larger and tougher but I chop it and stir it into the pasta at the very end and it has a ‘bite’ both in texture and flavor !
With 10 minutes start to finish prep time and ready to eat, you will need
Farfalle 1 pkt of 1 lb or 454g, I use Barilla
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