Vegetarian Multi-Coloured and Multi-Veggie Pasta | Bertolli

Name: Vegetarian Multi-Coloured and Multi-Veggie Pasta | Bertolli
Ingredients: 400 grams multi-coloured small Bertollini pasta cones (or farfalle); 120 grams Bertolli buttery spread plus extra knob; 60 grams onion finely chopped; 1/2 red chilli finely chopped (optional); 60 grams celery finely chopped; 60 grams carrots finely chopped; 60 grams fennel finely chopped; 60 grams fresh peas (podded weight); 60 grams red peppers finely chopped; 60 grams courgette finely chopped; 60 grams asparagus tips finely chopped; 2 fresh artichoke hearts in water finely chopped; 60 grams beef tomatoes deseeded and finely chopped; 30 ml white wine; a little salt; a handful fresh mint finely chopped; a handful fresh basil finely chopped; juice of 1 lemon; grated Parmesan to serve

www.bertolli.co.uk

This quick and simple Bertollini pasta dish is full of tasty veggies. The olive oil in Bertolli with Butter is ideal for sweating all the vegetables, and its creaminess works to bind the dish at the...

Keywords

Side
Main
Easy
Vegetables
Lunch
Dinner
Brunch

View full recipe on www.bertolli.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bertolli.co.uk.

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