For today’s recipe, I chose one of the options from Piccolini line from Barilla, a miniature version of traditional Italian pasta, developed especially for children. I used Mini Farfalle and some very colorful vegetables to give the dish a nice, healthy look and thus whet the little ones’ taste buds. For moms and dads, what really matters is that their children have a quality diet, which makes the Piccolini line a good choice as the products are natural, without preservatives and made exclusively from durum wheat with all the knowledge and tradition from Barilla.
This recipe was designed for little ones, but I’m sure it will please everyone!
Ingredients:
- 1 cup of Mini Farfalle Barilla cooked according to package instructions (measure the quantity with the raw dough);
- 1/3 cup diced cooked carrot;
- 1/3 cup of cooked green corn;
- 1/3 cup of fresh cooked peas;
- 1/2 cup cooked and shredded chicken breast;
- 1/2 cup diced mozzarella cheese;
- 1/2 cup ricotta cream or mayonnaise;
- 1/2 tablespoon of common yellow mustard;
- 4 tablespoons of milk;
- salt and dried herbs of your choice to taste.
Mix the ricotta cream, milk, mustard and dried herbs. Adjust the salt. Mix this cream into the cooked pasta, which must be cold. Add the other ingredients. Serve chilled.
This recipe yields 6 servings.
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