- 400 grams Tortiglioni pasta (pasta tubes)
- 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)
Cook pasta in plenty of boiling salted water until al dente.
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.
Puree borage with olive oil and lemon juice.
Heat broth in a pot. Stir in borage puree and heat briefly. Season with salt and pepper.
Drain pasta, mix with sauce and divide among plates. Sprinkle with pecorino and serve garnished with reserved borage leaves.