Fusilli with peas, spring onion and marinated tuff
A sincere wish for a happy Easter to everyone with this veg recipe that we offer you.
We give space to sustainability and social inclusion #PastaYourWay
Recipe created by Raffaella Fenoglio
Ingredients
(4 people)
380 g of BIO Berruto 1881 fusilli
300 g of peas (fresh or frozen)
200 g of tofu marinated with herbs
1 clean spring onion, cut into rings
400 ml of vegetable broth (boiling)
Extra virgin olive oil / salt to taste
Preparation
- Cook the fusilli
- Brown the tofu in a pan with a drop of extra virgin olive oil, then remove it and set it aside
- In the same pan, sauté the peas and spring onions with a drizzle of extra virgin olive oil
- After a few minutes, add 1/2 cup of broth, season with salt and bring to the end of cooking
- Mash the peas with a fork Drain the pasta, pour it into the pan and leave to flavor. Serve and finish with a spoonful of tofu on each plate
- Dress with a drizzle of raw extra virgin olive oil on the plate
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