Pasta Berruto

Pasta Berruto
Ricetta Fusilli con Piselli, Cipollotto e Tufo Marinato

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
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
Inizio pagina Back to top