Fusilli with Baby Corn and Walnuts

Fusilli with Baby Corn and Walnuts

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Fusilli is a short twisted pasta from southern Italy usually served with a spicy tomato sauce. Originating from naples, it is also known as "eliche" or "propellers" for its quality of trapping particles of the sauce and "propelling" them to the tongue. This recipe uses fusilli tossed along with baby corn, walnuts with a sprinkling of fresh basil and parsley. An enticing blend of flavours! toss this pasta as close to serving time as possible as it tastes best then.

Fusilli with Baby Corn and Walnuts recipe - How to make Fusilli with Baby Corn and Walnuts

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
    Method
  1. Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.
  2. Add the baby corn and walnuts and sauté on a medium flame for 1 minute.
  3. Add the fusilli, parsley, basil, nutmeg, salt and pepper, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Serve immediately garnished with cheese.

Reviews

Fusilli With Baby Corn And Walnuts
 on 16 Jul 12 04:51 PM
5

Baby corn and walnuts provide a nice crunch to this perfectly cooked healthy pasta flavored with basil and parsley.