Bollire la borragine con la patata e frullare il tutto con olio. Bollire il peperone, spellarlo e emulsionarlo con olio. Tagliare a striscioline le carote e metterle in acqua e ghiaccio. Bollire in abbondante acqua salata la pasta. Formare uno specchio di borragine sul fondo del piatto. Adagiare la pasta e condire con Olio EVO. Guarnire con le carote e l’emulsione di peperone giallo.
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