Farfalle with tapenade and grilled baby marrows – Food & Home Magazine
Lots of strong tastes combine in this dish of farfalle with tapenade and grilled baby marrows. Pair it with Eikehof Cabernet Sauvignon.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Pot
- Colander
- Serving platter
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Tongs
Ingredients
- <h3>TAPENADE</h3>
- 40 green olives, pitted
- 6 anchovies
- 60ml Parmesan, freshly grated
- 100ml olive oil
- 2 garlic cloves
- 500g baby marrows, thinly sliced into batons
- 90ml olive oil
- 500g farfalle pasta
- 250ml fresh cream
- 24 fresh basil leaves, chopped
- 60ml fresh flat-leaf parsley, chopped
- salt
- freshly ground black pepper
- 10 green olives, sliced
- 50ml pine nuts, toasted
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