Gluten-free fusilli with vegetables
Ingredients
(for 4 people)
400 gr of Fusilli Gluten Free
80 gr of peppers
3 asparagus
40 gr of leeks
40 gr of aubergines
2 tomatoes
Preparation
- Slice the leeks, clean the asparagus and keep the skin, slice the peppers and aubergines into cubes.
- In a saucepan, heat a drizzle of extra virgin olive oil and add the leeks, peppers and aubergines to sauté.
- Peel the tomatoes and put them in the blender jug with extra virgin olive oil and blend them.
- Put 1 liter of water and 10 coarse salt in a saucepan, throw the fusilli when it boils.
- After about 7 minutes, drain and add them to the vegetables and cook for a few seconds.
- On the plate put the tomato and EVO cream that you have previously prepared.
- On top of the cream put the pasta with the vegetables. Add the asparagus and the asparagus skin curls as decoration.
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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