Wild Boar Butterfly Noodle Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 120 g pasta (Farfalle)
- 1 medium onion (s), red, diced
- 1 teaspoon rosemary, finely chopped
- 1 tablespoon rapeseed oil
- 400 g veetables (carrots, reen beans, peas, kohlrabi)
- 50 ml vegetable stock
- salt
- pepper
- 140 g ham (wild boar or beef ham)
- 1 tablespoon parsley, finely chopped
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet until al dente, strain and keep warm.
- Roast the diced onion in a pan with hot oil. Sprinkle the rosemary over the top, add the chopped vegetables one after the other according to the cooking time and roast them. Pour in the vegetable stock and steam until the vegetables are cooked but still firm to the bite.
- After 6 to 8 minutes, season with salt and pepper, mix in the Farfalle and simmer for another 2 to 3 minutes. Now fold in the ham cut into narrow strips and let it warm through. Finally sprinkle the parsley.
- Arrange the dish on preheated plates and serve immediately. If you like, you can sprinkle it with parmesan.
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