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Hello readcashers here is another food post from yours truly as we went to a local Italian shop here called, Vinoteca, and found something pretty and interesting. It is a rainbow coloured farfalle, by Pastificio Del Colle made all the way from Puglia, Italy. Farfalle literally translates to butterfly, but before dating an Italian, I honestly thought they were bow ties or a ribbon. Anyhow, in the English world, it is known as both depending on your perspective of things.
Farfalle pastas always catch my eyes when grocery shopping as I find their shape really cute. But even more-so today as it came in varying colours. So I clung to Andrea and begged for them and also some pastries for desserts. Of course, since my boyfriend is amazing, he happily obliged.
According to the packet, each pasta colours comes from different ingredients. The green ones are made from spinach. The orange ones contains paprika. The violet ones are made from beet. Lastly, the yellow one contains curcuma, also known as turmeric. This pasta has wheat and traces of shellfish so unfortunately it is not for our friends that are gluten intolerant and friends that are allergic to seafood.
Preparing the pasta was easy. Just put it in boiling water for 8/9 minutes and then drain the water when time is up. Add toppings and sauce of your choice and mix it well. Take note to be mindful when mixing, as the pasta is softer and breaks easily when cooked. We want to maintain its cute shape after all.
In our case, we decided to add tuna chunks in it, since it is a bit of a fishy flavoured pasta. For sauce, we opted for pesto sauce as we both love pesto. We added a lot of parmesan cheese afterwards to make it more creamy. And just like that lunch was ready.
It was really delicious and you could taste each varying flavours of the pasta. We had no trouble finishing it up. Although we were a slightly confused with the turmeric flavoured ones. After we gobbled up the pasta, we had some aragostine alla crema pistachio for dessert. Aragostine in English means lobster since this pastry is shaped a lot like lobster tail. We enjoyed the dessert too as we are both pistachio lovers and we both liked the texture of aragostine. It is deliciously crunchy and flaky.
That's my wonderful lunch for today. And I hope to try more interesting pastas in the future. Thanks for reading and see you again next time. Cheers!