Creamy Fiocchi Tricolore with Honeyed Vegetables
& for parents: goat's cheese, walnuts & parsley- Melk (inclusief lactose)
- Noten
- Walnoten
- Tarwe
- Selderij
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
- Soja
- Ei
- Mosterd
There is a new ingredient in your box! This fiocchi tricolore from Felicetti is a vibrant, tri-coloured pasta made from durum wheat. It adds both visual appeal and rich flavour to any dish.
Ingredients
½ piece
Garlic
½ piece
Onion
½ piece
Courgette
½ piece
Bell pepper
½ sachet(s)
Italian seasoning
2.5 g
Fresh oregano
25 g
Grated mature goat's cheese
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
¼ piece
Lemon
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
90 g
Fiocchi tricolore
(Contains: Tarwe May be present: Soja, Ei, Mosterd)
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the pasta for 9 - 11 minutes. Reserve some of the pasta water, then drain and set aside.
- In the meantime, chop the onion and crush or mince the garlic.
- Dice the bell pepper and the courgette.
- Heat a clean frying pan over high heat. Toast the walnuts until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the bell pepper and courgette for 5 - 6 minutes.
- Drizzle with the honey and season to taste with salt and pepper.
- In the meantime, zest and juice the lemon.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion with the oregano sprigs for 1 - 2 minutes.
- Remove the oregano and add the cream, the Italian seasoning and some lemon juice as preferred.
- Mix well to combine and bring to a boil (see Tip).
Tip: if your kids also like goat's cheese, add some to the sauce as preferred and allow to melt.
- Transfer the pasta to the sauce and toss well to combine, along with some pasta water as necessary. Season to taste with salt and pepper.
- Roughly chop the parsley.
- Serve the pasta on deep plates. Top with the courgette and bell pepper.
- For parents, garnish with the walnuts, the parsley and the goat’s cheese, along with lemon zest as preferred.
