Buon appetito!
Steve's pappardelle with crayfish and tomato sauce
Would Be Chef
made by Sven Ornelis
Ingredients
4 persons
- 600 grams of pappardelle
- 2 zucchinis
- 500 grams mozzarella
- Elvea Basilico Pasta Sauce
- Parmesan cheese
- pepper
- salt
Preparation
-
1
Cut the zucchini vertically into quarters and then into julienne.
-
2
Cook the zucchini in a wok or a large pan with some olive oil and don't forget to season with some pepper and salt.
-
3
Heat the ELVEA pasta sauce with basil in a separate pan.
-
4
Cook the fresh pappardelle al dente in plenty of water.
-
5
Mix the cooked pasta with the zucchini and the basil pasta sauce and keep warm on the stove for a bit longer.
-
6
Add the mozzarella balls. At the very end, the crayfish can be added.
-
7
Top with some freshly grated Parmesan cheese.
Buon appetito!
