Farfalle con ragù vegetariano (Farfalle with vegetable ragù)

I love Italian food especially pasta, the farfalle ones, the ones that look like butterflies...
A year ago I bought this big Italian cookbook which is perfect! I don't really need a cooking book, but I was curious on what I was capable of doing, and trust me the recipes are beyond delicious! 





I wanted to share one recipe that I have tried once, and I'll make sure to remake them because they were delicious. 

"Make this sauce anytime from late spring to late summer, when eggplants, peppers, tomatoes, and zucchini are at their peak. Of course, if you freeze summer vegetables, you can enjoy it all year long."

The vegetables:

Tomatoes:

 Scallions:

Zucchini:

Peas and fava beans:




















Eggplant:

Read and yellow bell peppers:












Celery: 

RECIPE:

1. Dice 1 medium zucchini, 1/2 seeded red bell pepper, 1/2 seeded yellow bell pepper, and 1 celery stalk; slice 2 scallions. 
2. Peel 1/2 pound eggplant in strips, so that some of the skin remains, then cut into dice. Place the diced eggplant in a colander set over a bowl and sprinkle it with 1 teaspoon salt. 
3. Place a plate on top of the eggplant, set a large can or another heavy object on top, and left the eggplant drain under this weight, at room temperature, for an hour. Squeeze out the excess moisture and discard the liquid. Bring a large pot of water to a boil and salt it. Add 1 cup shelled fresh fava beans (from about 1 pound beans in pods) and cook for 2 minutes; immediately transfer the beans, using a slotted spoon, to a bowl of ice water to stop the cooking process; reserve the pot of cooking water. Drain the beans; gently peel and discard the skins.
4. Return the cooking water to a boil. Make an X at the base of each of 2 small tomatoes and immerse them in the water for 30 seconds. Using a slotted spoon, transfer the tomatoes to a colander to drain (again reserving the pot of water), then peel, seed, and finely shop them. Sauté the celery and scallions in a pot with 3 tablespoons of extra-virgin olive oil for 2 minutes. Add the zucchini and bell peppers and cook for an additional 8 minutes. Add the fava beans, 3/4 cup shelled fresh or frozen peas and the eggplant and cook for 6 additional minutes.
5. Add 1/4 cup heavy cream and gently simmer for 1 minute.
6. Stir in the chopped tomatoes, 1/4 teaspoon fine sea salt, and a generous pinch freshly ground black pepper and cook for 1 minute longer. Meanwhile, return to the pot of water to a boil and cook 1 pound of farfalle pasta until al dente. Drain the pasta and transfer it to a large serving bowl; add the ragù and toss to combine. Serve immediately. 

"La vita è una combinazione di magia e pasta." -Fellini

~Bella