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Pasta with Borage

Pasta with Borage
25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
400 grams Tortiglioni pasta (pasta tubes)
Salt
400 grams Borage
8 tablespoons Olive oil
2 tablespoons Lemon juice
100 milliliters Vegetable broth (Instant powdered)
freshly ground Pepper
4 tablespoons Pecorino cheese (shaved)
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Preparation steps

1

Cook pasta in plenty of boiling salted water until al dente.

2

Rinse borage, shake dry and strip leaves from stems. Set aside a few leaves for garnish and blanch remaining borage in boiling salted water, about 3 minutes. Drain, rinse with cold water and drain again.

3

Puree borage with olive oil and lemon juice.

4

Heat broth in a pot. Stir in borage puree and heat briefly. Season with salt and pepper.

5

Drain pasta, mix with sauce and divide among plates. Sprinkle with pecorino and serve garnished with reserved borage leaves.