Barilla Fusilli with Vegetables and Bolognese Sauce
Barilla Fusilli with Vegetables and Bolognese Sauce
40 minutes total / Calories 475.56
A fresh twist on classic ingredients.
Ingredients
Serves 2
| 160g | Barilla Fusilli |
| 100g | Barilla Bolognese Sauce |
| 100g | Cauliflower, Cut into Florets |
| 100g | Green Beans, Sliced Lengthwise |
| 100g | Asparagus, Sliced Lengthwise |
| 20ml | Extra Virgin Olive Oil |
Optional
| 1 | Yolk of Boiled Egg |
| Rock Salt, for Pasta Water | |
| To taste | Salt and Black Pepper |
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
Bring a large pot of water to the boil. Once boiling cook the Fusilli according to the pack instructions.
Step 2
Blanch the cauliflower in boiling water until soft. Drain and blend with Bolognese sauce, adding a little of the cooking water if necessary. In the same water blanch the green beans and the asparagus, cut lengthwise. Cool down in water and ice. Set aside.
Step 3
Drain the pasta and toss through the cauliflower and Bolognese sauce. Add the green beans and asparagus.
Step 4
Boil an egg, then scoop out egg yolk and crumble over the top.
Fusilli
It takes only 11 minutes to show your love without words, the exact time of preparing a plate of fusilli for your beloved ones. Fusilli were born in the centre-south of Italy, and get their name from the "fuso", the knitting tool used to roll up wool. Their shape is created by three small wings elegantly twisted on themselves, in a spiral movement, which captures every type of sauce.
- Shape Fusilli
- Cook time 11 mins
- Pack size 500g
- Range Classic Blue box