Servings:
4
Prep time:
10
Cooking time:
15
INGREDIENTS
- -350g of sweet corn fusilli
- -300g of purple cabbage
- -100g of spinach
- -2 shallots
- -20g of pistachio
- -1 spicy red pepper
- -white dry wine
- -Extra Virgin Olive oil
- -salt
- -pepper
INSTRUCTIONS
- Slice the shallots vertically. Delete the most fibrous coast from the leaves of the purple cabbage, and slice them into thin strips.
- Brown for 2 minutes the shallots and the red pepper with 3 spoonfulls of oil in an adeguate pan to sautée the pasta (if you have it, a wok would be perfect). So, unite the slices of purple cabbage and cook them at high flame for about 2 minutes. Add some salt, pepper and a sqeeze of wine, and let it evaporate.
Then, continue with the cooking for 2-3 minutes, adding a little bit of water only if necessary. At the end, the cabbage should be rather crunchy. - In the meantime, boil the pasta in a pot of salty water, for about 1 or 2 minutes less than prescribed on the package.
- Drain the fusilli, keeping a cup of their water, directly in the pan with the purple cabbage, increase the heat, add a little bit of cooking water and sautée the whole for about 1-2 minutes.
One minute before removing it from the flame, add the spinach which would wither without cooking. Complete the recipe with chopped pistachio, a little bit of oil, and a light pepper sprinkiling.
