The long sunny days give energy and vitality while bringing fresh flavors and crispy textures to the table.
A delicious recipe that combines the sweetness of zucchini with the strong character of cherry tomatoes, the inebriating scent of basil and the crunchiness of pistachios. Ingredients that blend together to heighten the elegance of the Varietà Cappelli's fusilli. Pasta is a precious symbol of Italian cuisine and this variety gives it an extra kick. Always perfectly al dente and so versatile that it can be paired with both sought-after condiments and traditional sauces.
Tags
Recipe categories
Difficulty
Preparation time
20 minutes
Cooking time
20minutes
Nutrition table
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Ingredients
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Fusilli Variety Cappelli Le Stagioni d'Italia
Value
320 g
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Small Zucchini
Value
300 g
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Pine nuts
Value
50 g
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Basil
Value
q.b.
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Salt
Value
q.b.
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Extra virgin olive oil
Value
q.b.
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Cherry Tomatoes
Value
15
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Pistachios
Value
2 cucchiai
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Step di preparazione:
Preparation steps template
Short
Preparation steps
Description
Dice the zucchini, par boil in salted water for a few seconds.
Description
Par boil the basil leaves for three seconds as well.
Description
Toast the pine nuts
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Blend the zucchini, basil and pine nuts together with a pinch of salt, extra virgin olive oil and the water used previously until you obtain a smooth and even cream.
Description
Cut the cherry tomatoes into four wedges, season with salt and extra virgin olive oil. Let them rest for ten minutes.
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Coarsely chop the pistachios and sauté in a pan for a few seconds.
Description
Cook the fusilli in plenty of salted water.
Description
Fry the fusilli with the cherry tomatoes and pistachios.
Description
Place the cream of zucchini on the bottom of the plate, then the fusilli. Complete with a few leaves of fresh basil.
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Ingredients for 4 people