Farfalle with olive cream and cherry tomatoes is a very light vegetarian main dish that can be prepared with few ingredients and in less than 20 minutes. This succulent and tasty recipe can be served cold or warm and is also ideal for a quick but nutritious lunch to enjoy during your leisure time, under the beach umbrella, etc…
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Farfalle
- to taste Extra virgin olive oil
- to taste Cherry tomatoes
- 25 g Green olives in brine
- 1 pinch Pepper
- 1.4 oz Unsalted pistachios (or other nuts)
- 1 pinch Fine salt
- 1 Cucumber
Preparation
Bring the water to a boil for the farfalle (or other short pasta).
Once boiling, add the pasta, salt, and cook until very al dente.
Meanwhile, pit the olives and place them in a blender with the unsalted pistachios and a pinch of pepper. Blend until you have a puree.
Peel the cucumber and cut it into cubes. Wash and chop the cherry tomatoes as well.
Drain the farfalle thoroughly, put them in a large bowl and dress with the olive cream, diced cucumber and cherry tomatoes, a drizzle of extra virgin olive oil (to make the pasta more fluid), adjust with fine salt if necessary and mix everything together.The farfalle with olive cream and cherry tomatoes are ready to enjoy; or you can cover them and let them cool before placing them in the fridge to serve well chilled.
