Veggie Farfalle


May 9, 2018


Cook the farfalle according to the package instructions. Drain and place in a bowl, sprinkle with olive oil and stir.

In a large frying pan sauté in medium fire the onion with a bit of olive oil. Add beans, asparagus, garlic cloves and continue sautéing. Add milk, Violife Prosociano grated and season with salt and pepper. Continue cooking until it becomes a creamy sauce. Then add the farfalle and stir for a few minutes.

Serve in a large plate and sprinkle with Prosociano flakes on top and freshly ground pepper.


PREP TIME: minutes15 mins


200g Violife Prosociano grated

500g farfalle (or any pasta of your liking)

½ onion (sliced)

¾ cup peas

10 asparagus (sliced)

2 garlic cloves (sliced)

1 cup almond or coconut milk

Extra virgin olive oil

Salt and freshly ground pepper