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Aubergine and farfalle pasta

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


Remove the stem of the aubergines and cut into small cubes. Peel and dice the carrots. Blanch them for a few minutes in boiling water.

Meanwhile, add the pasta to a saucepan filled with hot water and cook for 10 minutes over a low heat. Drain and set aside.

In a frying pan, brown the vegetables with some oil, along with the chopped shallots and cashew nuts.

Mix the pasta with the vegetables. Serve on 4 plates and add a dash of olive oil. Decorate with a few sprigs of basil.
Advice: The cashew nuts can easily be replaced with almonds.

Photo credit: Barilla, Fantasie del Sole

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another free recipe every day

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