Pipe rigate with sieve and basil oil

Name: pipe rigate with sieve and basil oil
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g pipe rigate pasta, bag of 500 g; 400 g mixed seafood frozen, 500 g; 4 fennel tubers; 1 zucchini; 1 bin Cherry tomatoes 250 g; 7 tablespoons extra virgin olive oil bottle a 500 ml; 2 tablespoons creme fraiche cup a 125 g; 0,5 lemon; 1 bag fresh basil 15 g

A tasty Italian recipe. The main course contains the following ingredients: fish, pipe rigate (pasta, bag of 500 g), mixed seafood (frozen, 500 g), fennel tubers, zucchini, cherry tomatoes (250 g), extra virgin olive oil (bottle of 500 ml), cream fraiche (cup a 125 g), lemon and fresh basil (15 g).

Ingredients

Kitchen Stuff

blender

Directions

Cook pasta and drain.
Thaw seafood in the microwave, drain the liquid.
Clean fennel tubers, wash zucchini and cut both into very thin slices.
Wash and halve tomatoes.
Heat 2 tablespoons of olive oil in a large pan, fennel and zucchini 6-7 minutes stir-fry, add tomatoes and then add seafood.
Everything is still baking 5-6 minutes.
Stir in the crème fraîche.
Squeeze out lemon above it.
Add salt and pepper to taste.
Fry the basil with pure oil, pepper and salt.
Eat pasta with vegetable cream sauce.
Spread over 4 plates and drizzle with basil oil..