Protein Plus Fusilli With Fennel Cream Pistachio And Pink Pepper
Protein Plus Fusilli With Fennel Cream Pistachio And Pink Pepper
20 minutes total
A delicate yet flavorful dish, this recipe pairs the natural sweetness of fennel with the warmth of turmeric and a hint of pink pepper. Crunchy pistachios add the perfect finishing touch, making it a vibrant and aromatic pasta experience.
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Ingredients
Serves 4
| 320g | Barilla® Protein + Fusilli |
| 100g | Onion |
| 250g | Fennel |
| 60ml | Extra Virgin Olive Oil |
| 40g | Grated Parmesan |
| to taste | Salt and pepper |
| to taste | Pink Pepper |
| to taste | Pistachio Grains |
| to taste | Turmeric |
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
Chop the onion coarsely, fry it in a pan with half of the extra virgin olive oil, add the cleaned and chopped fennel. After a few minutes cover with water and cook, then blend adding a touch of turmeric.
Step 2
Cook the pasta in boiling water. Drain it al dente and toss it in the pan with the cream, binding it with oil and parmesan.
Step 3
Garnish with pink pepper and chopped pistachios.
Passive cooking
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