Fusilli senza glutine alle verdure

Gluten-free fusilli with vegetables

(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

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.