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Farfalle with cream of tomato


This is a fresh, delicate pasta dish, to be eaten preferably in spring and made using seasonal ingredients. It can be served both hot and cold according to personal taste.


In a wide-bottomed pan, brown the speck in half the oil and add the peas, complete the cooking by adding a little water. In another pan, heat the remaining oil and leave the finely chopped onion, carrot and garlic to cook, stirring from time to time. Add the tomatoes and complete the cooking, reducing all the ingredients to a pulp using a blender on high speed. Cook the pasta in boiling, salted water, drain and sauté the farfalle in the pan with the cooked peas. Dress with the blended sauce, season with salt and pepper and cream together before serving with the butter.

Ingredients for 4 people
320 gr Farfalle
60 gr onion
60 gr carrot
1 clove garlic
200 gr peas
20 gr butter
120 gr speck

Special shapes

031 Farfalle

031 Farfalle031 Farfalle confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g