Protein Plus Fusilli With Lettuce Pesto And Pine Nuts And Roasted Hazelnuts
Protein Plus Fusilli With Lettuce Pesto And Pine Nuts And Roasted Hazelnuts
20 minutes total
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.
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Ingredients
Serves 4
| 320g | Barilla® Protein + Fusilli |
| 30g | Toasted hazelnuts |
For the pine nut and lettuce pesto
| 200g | Fresh lettuce |
| 50g | Pine nuts |
| 100g | Extra virgin olive oil |
| 50g | Parmesan cheese |
| to taste | Salt |
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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