Farro fettuccine with vegetable salad and bergamot

Recipe of the chef Rubina Rovini


for 4

280g Bartolini farro fettuccine
100g shelled peas
100g Datterini tomatoes
1 clove of garlic
1 fresh spring onion
1 carrot
1 zucchini
1 bergamot
1⁄2 yellow pepper
Bartolini DOP extra virgin olive oil
fresh thyme


Cut Datterini tomatoes in half, season with salt, sugar, oil and thyme and bake to 90°C for an hour and a half.
Scald the peas and leave them to cool. Save them. Dice the carrot, zucchini and pepper.
Heat a pan with oil and garlic, add the carrot and pepper, season with salt and cook for 5 minutes.
Add zucchini and cook for other 10 minutes.
Cook in a pot of salted water fettuccine, sauté in a pan with the vegetables, add the peas and half of tomatoes.
Finish with slightly minced fresh spring onion, salt and pepper.
Serve it up with thyme and the rind of bergamot.