Fusilli with peas, spring onion and marinated tuff
A sincere wish for a happy Easter to everyone with this veg recipe that we offer you.
We give space to sustainability and social inclusion #PastaYourWay
Recipe created by Raffaella Fenoglio
Ingredients
(4 people)
380 g of BIO Berruto 1881 fusilli
300 g of peas (fresh or frozen)
200 g of tofu marinated with herbs
1 clean spring onion, cut into rings
400 ml of vegetable broth (boiling)
Extra virgin olive oil / salt to taste
Preparation
- Cook the fusilli
- Brown the tofu in a pan with a drop of extra virgin olive oil, then remove it and set it aside
- In the same pan, sauté the peas and spring onions with a drizzle of extra virgin olive oil
- After a few minutes, add 1/2 cup of broth, season with salt and bring to the end of cooking
- Mash the peas with a fork Drain the pasta, pour it into the pan and leave to flavor. Serve and finish with a spoonful of tofu on each plate
- Dress with a drizzle of raw extra virgin olive oil on the plate
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
in cart
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
in cart