Pasta inevitable in italian cuisine, always found in all its various forms and always ready to be dressed in many ways...Cooking time: 40 minutes
650 grams of Farfalle ( butterfly build pasta)
600 grams of broccoli
250 grams of shrimp tails
300 grams of tomatoes ( the cherry shaped tomatoes)
6 table spoon olive oil
garlic, chilli peppers, salt and pepper
Divide the broccoli tops. Scald in boiling salted water with the chilli pepper for 5 minutes. Drain and save the water. Shell the shrimps, peel the lemon and cut the flesh into pieces. Wash tomatoes and cut them in half. Heat up 4 tablespoons of oil in a nonstick pan, fry the finely chopped onion and whole garlic. After 2 minutes add the tomatoes, 2 more minutes and add the broccoli and the lemon pulp. Pan-fry for another 2 minutes. Cook the Farfalle (pasta) in the cooking water of broccoli. Add to vegetables in nonstick pan the shrimp tails, salt, pepper, cover and cook for 3 minutes. Drain the Farfalle, dress them with the sauce and the remaining oil.