John Myers
Contents
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Ingredients
- 500 g Fusilli
- 100 g Wild garlic leaves
- 250 Milliliters Oat cream
- 2 teaspoon Colorful peppercorns
- 1 piece Chili
- 2 tablespoon Extra virgin olive oil
- 0,5 tablespoon Calamansi balm vinegar
- 1 tablespoon Pistachio nuts
- 2 Red peppers
- 3 Spring onions
- 250 g Cheese (any)
- Salt
Instructions
- Cook the pasta according to the instructions on the packet, drain and allow to cool.
- Wash the wild garlic and spin dry. Puree with the cream, peppercorns, chilli, pistachios, basal vinegar and olive oil. Season with a little salt and set aside.
- Wash the peppers, remove the seeds and dice. Cut the spring onions into rings. Dice the cheese and add to the pasta with the onions, wild garlic dressing and paprika.
- Mix well and season with salt and pepper.
- I had carrot cheese with it.
Nutrition
Serving: 100gCalories: 363kcalCarbohydrates: 38.3gProtein: 14.8gFat: 16.6g
