A fanciful recipe in which the unusual combination of almonds and vegetables brings out the rustic flavour of the wholemeal pasta.
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INGREDIENTS |
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Fusilli Integrali Barilla |
350 |
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g |
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Asparagus |
350 |
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g |
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Yellow peppers |
100 |
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g |
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Shallot |
20 |
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g |
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Almonds |
40 |
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g |
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Thyme |
5 |
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g |
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Extra virgin olive oil |
30 |
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g |
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Salt |
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to taste |
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White pepper |
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to taste |
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PREPARATION |
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Peel the asparagus and cut them into thin circles. Peel and chop the almonds. |
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Brown the shallots, add the asparagus and pepper slices. Season with salt and pepper, cooking over a low heat for 4 minutes. |
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| 3. |
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Cook the Fusilli integrali Barilla in abundant salted water and drain when "al dente". |
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| 4. |
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Sauté in a skillet with the sauce and garnish with chopped or thinly sliced almonds. |
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CHEF'S NOTE |
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If you love to decorate your dishes, you can blend a tomato and spread it lightly on the plate as a base for the dish. |
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SUGGESTIONS FOR A BALANCED MEAL |
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It is suggested to complete the meal with a second course of cuttlefish with peas.
Preparation:
Wash the cuttlefish, remove the beak and cut them in half. Brown the onion, add the cuttlefish and the peas and cook for 5 minutes. Add white wine and let it evaporate.
Cook covered for about 15 minutes, adding water when necessary. Season with salt and pepper and add parsley before serving. |
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