Ribbon pasta (Parfalle)
This time, I enjoyed Parfelle as a short pasta. It's a bow tie-shaped, wrinkled Italian, and I made it pretty with parfelle, which means \"butterfly\" and it's colorful and bright, making my eyes happy. It is mainly used for pasta and cold pasta, and it is a pasta that is good for a salad or a meal. Let's make a refreshing and light-hearted Li-bon-pa-sta that makes you want to eat just by the color.
1 serving
Within 60 minutes
요리쿡조리쿡
Ingredients
  • If it's parfale pasta noodles
    200g
  • Tomato
    2ea
  • onion
    1ea
  • Garlic
    20ea
  • asparagus
    3ea
  • Bacon
    3piece
  • Salt
    1/3TS
  • ground pepper
    little
  • parsley powder
    little
Cooking Steps
STEP 1/5
Slice the onion in half and stir in the whole garlic. Cut the tomatoes into 6 pieces, cut the asparagus into about 5cm long, and cut the bacon into 2cm thick.
STEP 2/5
In boiling water, drop ribbon pasta, pinch of salt and drop of oil, simmer for about 8 minutes and drain.
STEP 3/5
After pouring olive oil on a pan, stir-fry onions and garlic. When the onions become transparent, add bacon and stir-fry slightly. Add tomatoes and asparagus and mix them,
STEP 4/5
Add the ribbon pasta right away and a pinch of salt. (Adjust the amount of salt to suit your taste.) I didn't add any noodles because the tomato came out with moisture. Garnish with pepper and parsley powder when it's done.
STEP 5/5
I thought it would taste better with cheese powder... I thought about it because it's time to eat
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