Pasta with Borage

Ingredients

• 400 g Tortiglioni pasta (tube-shaped)
• Salt
• 400 g borage
• 8 tbsp olive oil
• 2 tbsp lemon juice
• 100 ml vegetable broth (instant)
• pepper (ground)
• 4 tbsp grated Pecorino

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water until al dente.

2. 2.

   Wash borage, shake dry and pick off leaves. Blanch all but a few garnish leaves in boiling salted water for about 3 minutes, drain, shock in cold water, then let drain.

3. 3.

   Blend borage with olive oil and lemon juice finely.

4. 4.

   Heat vegetable broth in a pot, add the borage puree and warm briefly, season with salt and pepper.

5. 5.

   Drain pasta, mix with sauce, serve on plates. Sprinkle pecorino and garnish with remaining borage leaves.