Butterfly pasta with Grana Padano Riserva and vegetable confetti
Medium
4 per.
60 min
Chef Danilo Angé
Ingredients
- 50 g carrots
- 350 g courgettes
- 80 g peas
- 1 bunch basil
- 40 g Grana Padano Riserva
- 2 tbsp extra-virgin olive oil
- Salt
- For the red pasta:
- 80 g flour
- 40 g cooked beetroot
- For the yellow pasta:
- 80 g flour
- 1⁄2 g saffron
- 30 ml warm water
- For the green pasta:
- 80 g flour
- 40 g steamed spinach purée
Preparation
Red pasta:
Knead the flour with the beetroot, previously blended. Wrap in cling film and leave to rest for 30 min.