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Butterfly pasta with vegetables and taleggio cheese

Aug 18, 2016

Column | Little Cuisine of Lake Como
BUTTERFLY PASTA WITH VEGETABLES AND TALEGGIO CHEESE

 

Ingredients:

400 gr butterfly pasta
400 gr in all of eggplants, zucchinis and tomatoes
100 gr taleggio cheese
50 gr pitted black olives
50 gr olive oil (from Perledo if possible)
Salt and pepper to taste

 

How to cook:

Chop the vegetables and sautè them with olive oil. Add salt and pepper to taste. Cut the cheese into tiny pieces, cook the pasta in a generous amount of salty water. When ready, drain it and pan-fry it with the vegetables adding the black olives and the cheese. Serve the dish when it’s still hot.

 

Here the link with all the recipes of our Little Cuisine of Lake Como