Protein Plus Fusilli With Lettuce Pesto And Pine Nuts And Roasted Hazelnuts
20 minutes
A fresh take on pesto, this recipe swaps basil for crisp lettuce, creating a light yet nutty sauce that perfectly coats the fusilli. The combination of pine nuts and toasted hazelnuts adds depth and crunch, elevating this simple yet elegant dish.
Ingredients
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.
