Mexican-style bow with mortadella


2 liters of water
A pinch of salt
200 g of La Moderna® Medium Bow Tie Pasta
1 tablespoon of canola oil
100g of mortadella, chopped into small cubes
1 morita chili pepper, seedless and finely chopped
2 tablespoons of parsley leaves, washed, disinfected, and chopped
1 cup of cold tomato broth
1/2 cup of small cubed and blanched carrots
1/2 cup of thawed frozen peas
1/2 cup of thawed frozen yellow corn kernels
1/2 cup of black beans, cooked in unsalted water and drained


Step 1

Heat the water and salt in a tall pot until it boils.

Step 2

Immediately add the La Moderna® Medium Bow Tie Pasta and cook it until it is al dente (soft on the outside and firm on the inside); check the cooking times marked on the package.

Step 3

Drain, set aside, and let it cool completely.

Step 4

Heat the oil in a pan and sauté the mortadella with the Morita chili pepper and parsley for 2 minutes or until it is golden brown.

Step 5

Combine the cooked pasta with the tomato broth, mortadella, vegetables, and beans in a bowl.

Step 6

Stir to integrate the flavors and enjoy immediately.

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