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Carbonara butterflies with zucchini and peas
ingredients
servings
4
Farfalle, pasta
320 grams
Peas
100 grams
Courgette
1 unit
Eggs
2 unit
Fresh cream
100 grams
Grated Grana Padano
80 grams
Olive oil
to taste
Iodized salt
to taste
Pepper
to taste
first courses from Italy
Carbonara butterflies with zucchini and peas
Carbonara butterflies with zucchini and peas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pasta carbonara differently, because without pillow, but with vegetables.
preparation
step 1
Pour the courgette, cut it into cubes.
step 2
In an oiled frying pan, combine crushed peas and cut courgettes. Cook the vegetables on a lively fire for a few minutes.
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step 3
In a bowl mix the egg with cream, grated grated padano, salt and pepper as desired. Mix all ingredients well.
step 4
Cook the dough, drain it to the tooth and transfer it to the frying pan with peas and zucchini. Finally pour the egg mixture over the dough. Mix until a creamy consistency is obtained.
step 5
Serve the dough with a grated pepper. Sprinkle with grated paddy grated.
