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Fusilli with Pumpkin, Porcini Mushrooms and Hazelnut Pesto

How about pairing Sciara Hazelnut Pesto with a typical Sicilian pasta, fusilli? Fusilli is a type of handmade pasta that has delighted young and old alike for centuries.In Sicily, busiati (or busiate), are part of Trapani's culinary tradition. They are the same shape as the fusilli avellinesi, but are slightly longer, and are named after […]

Ingredienti

  • 160 g Fusilli
  • 200 g Pumpkin
  • 25 g Dried porcini mushrooms
  • 3 tablespoons Sciara Hazelnut Pesto
  • 3 tablespoons Extra virgin olive oil
  • 1/4 Onion
  • Salt to taste
  • Parsley to taste

Procedimento

  1. First put the dried mushrooms in a little hot water for about 15-20 minutes to revive them.
  2. Finely slice a quarter of an onion
  3. Take a large skillet and place the chopped onion along with a small ladle of water and a bay leaf (optional).
  4. Turn on the fire to a moderate flame and let it stew until the water evaporates. Next, add the oil and sauté the onion.
  5. Wash the pumpkin, peel it, cut it into small pieces and combine it with the onion.
  6. Take the porcini mushrooms, squeeze them, coarsely chop them and add them to the onion and pumpkin.
  7. Let everything cook over medium-low heat for about 10 minutes, adding salt to taste.
  8. Cook the fusilli in plenty of salted water.
  9. Once they are cooked, drain them and dress them with the Hazelnut Pesto
  10. Add the vegetables to the pasta as well and mix gently.
  11. Lay the pasta on plates and decorate it with chopped fresh parsley.
Dosi
4 people
Prep.
15 min.
Cottura
25 min.
Difficoltà
Easy

Prodotti Sciara Utilizzati

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Tabella nutrizionale per 100g*

Calorie
Kcal
Grassi
7 g
Carbiodrati
g
Proteine
3 g
*I valori sono solo indicativi e possono variare notevolmente a seconda del produttore specifico dell'alimento, del metodo di preparazione e di altri fattori.
CONDIVIDI LA RICETTA

How about pairing Sciara Hazelnut Pesto with a typical Sicilian pasta, fusilli?
Fusilli is a type of handmade pasta that has delighted young and old alike for centuries.
In Sicily, busiati (or busiate), are part of Trapani's culinary tradition. They are the same shape as the fusilli avellinesi, but are slightly longer, and are named after the buso branch (stem of ampelodesmos) originally used for their drawing. Busiati are included in the list of Sicilian Traditional Agri-food Products. Traditionally they are dressed with Trapanese pesto, but today our food blogger friend Giovanna la Barbera of La Tavola Allegra, offers them to us with a variation made with pumpkin, porcini mushrooms and Sciara Hazelnut Pesto, for a unique and fragrant taste.
A rustic and tasty recipe, perfect if you want to prepare an original, creamy and flavorful first course with which to delight your guests!

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