Pappardelle with shrimps and asparagus
Challenging
Serve hot
Pappardelle al tonno e zucchini
Easy
Serve hot
Print recipe
Ingredients
- Pappardelle (A20) 250 g (5 nests)
- Pomo d’Oro (H30) 100 g
- Zucchini 100 g
- Flat chopped parsley 1 csp
- Tuna in its own juice 100 g
- Olive oil 1 tbsp
- Salt and pepper
Preperation
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Lactose free
Ingredients
- Pappardelle (A20) 250 g (5 nests)
- Pomo d’Oro (H30) 100 g
- Zucchini 100 g
- Flat chopped parsley 1 csp
- Tuna in its own juice 100 g
- Olive oil 1 tbsp
- Salt and pepper
Pappardelle al tonno e zucchini
Preperation
Fry the zucchini slices in olive oil until golden brown. After colouring, add the tuna and the Pomo d'Oro sauce. Then heat the pappardelle for 75 sec. in slightly salted boiling water and drain. Add the pasta to the sauce in the pan along with the chopped parsley. Mix well and dress.