Healthy Recipe: Rigatoni with Borage and Parmesan
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
800 g fresh borage leaves, chopped
50 ml dry white wine
100 ml vegetable stock
400 g Rigatoni pasta fresh Parmesan cheese, grated borrage flowers, to garnish
1. Heat the oil in a pan and fry the onion and garlic. Add the borage leaves and stir well. Quench with the wine and the stock and season with salt and ground black pepper. Simmer on a low heat for 5-10 min then puree if desired.
2. Cook the pasta in sufficient salt water until al dente.
3. Arrange the pasta on plate and top with the borrage medley. Add the Parmesan and serve garnished with the borage flowers.
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