Servings:
4
Prep time:
10
Cooking time:
15
INGREDIENTS
- - 320g corn fusilli
- - 200g buffalo creamy stracciatella cheese
- - 300g fresh peas
- - 200g green beans
- - 2 courgettes
- - 1 small onion
- - 5 mint sprigs
- - 75ml dry white wine
- - Extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Remove the top and bottom of the green beans and cut them in 2, then boil them with the peas for 6 minutes in slightly salted water. Drain them and rinse them with cold water not to overcook them.
- Heat 4 tablespoons of oil in a wide pan and sear the sliced onion (also the green part) on a low heat, to maintain its color. Add the peas and the green beans, let them season for 2 minutes and add the thinly sliced courgettes (you can use a mandolin). Raise the heat and simmer with some wine. When it is reduced, lower the heat and add salt, pepper and mint (keep some fresh leaves to decorate in the end). Sauté for 2 more minutes and remove from the stove.
- Boil the pasta with the same water you used for the peas and beans; 3 minutes before it’s ready, drain it (keep some cooking water) directly in the pan with the veggies, that you previously reheated again.
- Finish cooking the fusilli sautéing them with the condiment and adding some cooking water if needed. Remove from the stove, add the stracciatella cheese directly in the pan if you prefer a creamy result, or add a few tablespoons directly on top when you serve them. Complete with a sprinkle of pepper, some mint leaves and serve.
