Papillon pasta with vegetables

This unusual durum wheat semolina pasta appeals to children and adults for its natural colours from beetroot, paprika, turmeric and spinach.
In Gargnano, find it at the Bignotti brothers’ shop. The finished pasta dish will be colourful and delicious.
Serves 4
250 g Papillon pasta, though ordinary pasta works well
1 aubergine
1 leek
1 carrot
10 cherry tomatoes
4 button mushrooms
1 large courgette
4 or 5 dried tomatoes
Black olives
Parsley
Extra virgin olive oil
Salt and pepper

I wash the vegetables and slice them thinly, dicing the aubergine.

Heat a little oil in a non-stick pan, which needs less oil. Quickly cook each vegetable type separately to keep them crisp. Transfer each batch to the pan where you will add the pasta.




I sautéed courgettes and leeks together.
I chop the olives, tomatoes and parsley.

I combine everything in the pan and only now add salt and pepper.

I cook the pasta al dente and drain, leaving it a little wet.

I add it to the vegetables, toss for a few minutes and drizzle with oil.

Cooking the vegetables separately may seem lengthy, but the result is worthwhile: crisp and colourful vegetables, rather than dull, boiled-looking ones.