You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Fusilli with Baby Corn and Walnuts Fusilli with Baby Corn and Walnuts by Tarla Dalal 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. 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How to make Fusilli with Baby Corn and Walnuts Tags Italian Veg PastaIndian style Pasta recipesNon-stick Pan Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings Show me for servings Ingredients 3 cups cooked fusilli1/2 cup finely chopped onions1 tbsp finely chopped garlic (lehsun)1 cup sliced and par-boiled baby corn1/4 cup finely chopped walnuts (akhrot)2 tbsp finely chopped parsley2 tbsp finely chopped fresh basil a pinch nutmeg (jaiphal) powder1 1/2 tbsp olive oil salt and freshly ground black pepper (kalimirch) (kalimirch) to tasteFor The Garnish3 tbsp grated parmesan cheese or processed cheese Method MethodHeat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.Add the baby corn and walnuts and sauté on a medium flame for 1 minute.Add the fusilli, parsley, basil, nutmeg, salt and pepper, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.Serve immediately garnished with cheese.