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| Main Ingredients | Parmesan cheese, Pasta |
| Cuisine | Italian |
| Course | Noodles and Pastas |
| Prep Time | 0-5 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- ¼ cup grated parmesan cheese + for garnishing
- Spinach farfalle as required
- Olive oil as required
- Salt to taste
- 1 tablespoon butter
- 1 tablespoon refined flour (maida)
- ¾ cup warm milk
- Crushed black peppercorns to taste + for garnishing
- 1-2 fresh thyme sprigs + for garnishing
Method
- Boil sufficient water in a deep non-stick pan. Add some olive oil, salt and pasta and boil till the pasta floats on the surface. Drain and soak in chilled water for 30 seconds. Drain well.
- To prepare cheese sauce, heat butter in a non-stick pan. Add flour, mix and saute for 30 seconds. Add ½ cup milk, whisk well and cook till the mixture thickens.
- Add salt, crushed peppercorns, remaining milk and torn thyme sprigs and mix. Add boiled pasta and mix well. Add cheese and mix well.
- Serve hot garnished with some grated cheese, torn thyme sprigs and crushed peppercorns.
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