Name: Fusilli with zucchini and goat cheese
Cook time: 135 min
Total time: 135 min
Yield: 4
Ingredients: 11.5 oz Barilla Whole Grain Fusilli; 1 fl oz Extra Virgin Olive Oil; 3.5 oz Leek; 7 oz Zucchini; 3.5 oz Goat Cheese; 3.5 oz Cream; 12 Pumpkin Flowers; to taste Salt; to taste Fior de Sal

Fusilli with zucchini and goat cheese

2 hours 15 minutes

Vegetarian

Fusilli with zucchini, goat cheese, and pumpkin flowers: creamy, colorful, and topped with pumpkin seed oil powder for a gourmet vegetarian dish.

Ingredients

4 servings

11.5 ozBarilla Whole Grain Fusilli

1 fl ozExtra Virgin Olive Oil

3.5 ozLeek

7 ozZucchini

3.5 ozGoat Cheese

3.5 ozCream

12Pumpkin Flowers

to tasteSalt

to tasteFior de Sal

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Start by preparing the pumpkin seed oil powder. Mix the egg whites with the maltodextrin for a few seconds then pour the mixture in a baking dish lined with oven paper. Bake in the oven at 180°C/320°F for 2 hours, until the mixture becomes crunchy and dry. Brush the surface with pumpkin seed oil and blend until powdered.

Step 2

Julienne cut the leek, zucchini and pumpkin flowers. Heat a frying pan and sauté the leek in oil on medium heat until soft. Then add the cream, bring to a boil then add zucchini and the pumpkin flowers. Set aside just a couple of pumpkin flowers to garnish. Cook for a couple of minutes on medium heat, adding a little water if necessary. Season with a pinch of Fior de sal and set aside.

Step 3

Boil the Fusilli in abundant slightly salted boiling water for 10 minutes (1 abundant tsp of salt per liter of water is considered standard quantity). Drain the pasta al dente, crumble the goat cheese with a fork and add it along with the sauce and a little of the cooking water to better blend the melted cheese and to obtain a smoother sauce.

Step 4

Plate the pasta, garnish with the Julienne cut pumpkin flowers and top with a pinch of pumpkin seed oil powder.

Chef's Tip:

If the pumpkin seed oil is unavailable, you may replace it with emulsified cream of pumpkin seeds toasted with sunflower seed oil: 1 oz toasted pumpkin seeds per 5.5 tsp sunflower seed oil: mix thoroughly and blend, then let rest for a day, then filter. Or, for a simpler solution, just add to the pasta a bunch of toasted sunflower seeds instead of the crumble obtained by having added the egg whites.