Info
Preparation time10’
Cooking time15’
Level of difficultyEasy
250 gr. spaghetti farfalle
50 gr. olive oil
1 onion, finely chopped
1 teaspoon garlic, melted
1 glass of corn
120 gr. baby corn
1 teaspoon dried thyme
¼ teaspoon chili powder
A little bukovo
Salt and black pepper
Lemon juice
2 tablespoon pesto of basil
1. Boil a pasta pot with salted water. Cook the pasta according to the instructions on the package and then drain.
2. Meanwhile, heat the olive oil in a cast iron pan. Cook the onion and the garlic for 1 minute until they smell. Add the corn, the baby corn, the thyme, the chili, a little boukovo, the salt and the pepper. Cook for about 2-3 minutes.
3. Add the lemon juice and let the mixture simmer for 2 minutes. Remove from the heat and stir in the pesto. Add the pasta to the sauce and stir.
4. Divide the pasta into bowls. Serve with fresh basil and thyme.
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