Protein Plus Fusilli With Fennel Cream Pistachio And Pink Pepper

Name: Protein Plus Fusilli With Fennel Cream Pistachio And Pink Pepper
Cook time: 12 min
Total time: 20 min
Yield: 4
Ingredients: 320g Barilla® Protein + Fusilli; 30g Toasted hazelnuts; 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

20 minutes

Peppers

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

4 servings

320gBarilla^® Protein + Fusilli

30gToasted hazelnuts

250gFennel

60mlExtra Virgin Olive Oil

40gGrated Parmesan

to tasteSalt and Pepper

to tastePink Pepper

to tastePistachio Grains

to tasteTurmeric

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

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking , and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.