23 April 2020

COOKING UP GOOD THINGS

Fusilli Cappelli Variety
with Zucchini Cream with Basil
and Crunchy Pistachios

by Silvia Cappellazzo

COOKING UP GOOD THINGS

Fusilli Cappelli Variety
with Zucchini Cream with Basil
and Crunchy Pistachios

by Silvia Cappellazzo

Long sunny days give energy and vitality by bringing fresh flavors and crunchy textures to the table.

This month I thought for you a delicious recipe that combines the sweetness of courgette with the strong character of cherry tomatoes, with the aroma of basil and the crunchiness of pistachio. Ingredients that blend together to enhance the elegance of the Senatore Cappelli fusilli.

Pasta is a precious symbol of Italian gastronomic culture and Senatore Cappelli gives it an edge. Always perfectly al dente and so versatile that it can be combined with both refined condiments and traditional sauces.

4 people

Preparation: 20 minutes

Cooking: 20 minutes

stagioni-italia-fusilli-senatore-cappelli-prodotto

Ingredients

320g Fusilli Cappelli Variety Le Stagioni D'Italia

300g of small Courgettes

50g Pine Nuts

Basil

Salt

Le Stagioni d'Italia extra virgin olive Oil

15 Cherry Tomatoes

2 Tablespoons of Pistachios

Preparation:

Dice the courgettes, blanch them in salted water for a few seconds, also blanch the basil leaves for three seconds.
Toast the pine nuts.
Blend the courgettes, basil, pine nuts together with a pinch of salt, extra virgin olive oil and blanching water until a smooth and uniform cream is obtained.
Cut the cherry tomatoes into four wedges, season them with salt and extra virgin olive oil. Let them rest for ten minutes.
Coarsely chop the pistachios and sauté them in a pan for a few seconds.
Cook the fusilli in abundant salted water.

Cooking up good things

Awareness of our everyday actions. We can help preserve local territories and our environment through the food choices that we make. Choosing ingredients that are seasonal and as local as possible, means you can enjoy a range of tasty and nutritious raw materials and use fewer resources in getting products to our tables and you are also promoting local food specialities and culture. Follow all my recipes.

Silvia Cappellazzo

In addition to being a touring chef, I am also currently working as a teacher of 100% plant origin natural cuisine at a number of training institutions and cooking schools including the Università del Gusto, Terranostra Italia and Ascom. I work as a consultant for a range of restaurants and companies who are active throughout Italy, and as a naturopath for private individuals, with special focus on the sports field and the world of yoga.

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Long sunny days give energy and vitality by bringing fresh flavors and crunchy textures to the table.

A PROJECT BY

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COOKING UP GOOD THINGS

Fusilli Cappelli Varietywith Zucchini Cream with Basiland Crunchy Pistachios

by Silvia Cappellazzo

COOKING UP GOOD THINGS

Fusilli Cappelli Varietywith Zucchini Cream with Basiland Crunchy Pistachios

by Silvia Cappellazzo

Cooking up good things

Silvia Cappellazzo

FoodNews

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and Crunchy Pistachios

Fusilli Cappelli Variety
with Zucchini Cream with Basil
and Crunchy Pistachios