Andean Fusilli Pasta with Mint Sauce

Andean Fusilli Pasta with Mint Sauce
Category, DifficultyBeginnerYields1 ServingTotal Time30 mins
Andean Fusilli Pasta with Mint Sauce
 250 g Pack Bio XXI Andean Fusilli Pasta
 30 g Butter
 5 tbsp Olive oil
 1 Garlic clove
 150 g Zucchini
 1 Egg
 60 g Grated parmesan cheese
 Salt (to taste)
 Pepper (to taste)
Preparation
1

Cook the BioXXI pasta as per package instructions.

2

Heat up olive oil and butter in a skillet, add garlic, and sauté for a few minutes.

3

Cut the Zucchini into thin strips and add, add salt to taste and let cook to the desired texture.

4

Beat an egg lightly.

5

Cut the Mint leaves in strips.

6

Add the pasta, the lightly beaten egg, the grated cheese, the cut Mint leaves and stir.

7

Serve with grated parmesan cheese on top.

Optional Decorations
8

Decorate the dish with fresh herbs, lemon zest, grated cheese, or more cut mint leaves.

Ingredients

 250 g Pack Bio XXI Andean Fusilli Pasta
 30 g Butter
 5 tbsp Olive oil
 1 Garlic clove
 150 g Zucchini
 1 Egg
 60 g Grated parmesan cheese
 Salt (to taste)
 Pepper (to taste)

Directions

Preparation
1

Cook the BioXXI pasta as per package instructions.

2

Heat up olive oil and butter in a skillet, add garlic, and sauté for a few minutes.

3

Cut the Zucchini into thin strips and add, add salt to taste and let cook to the desired texture.

4

Beat an egg lightly.

5

Cut the Mint leaves in strips.

6

Add the pasta, the lightly beaten egg, the grated cheese, the cut Mint leaves and stir.

7

Serve with grated parmesan cheese on top.

Optional Decorations
8

Decorate the dish with fresh herbs, lemon zest, grated cheese, or more cut mint leaves.

Andean Fusilli Pasta with Mint Sauce
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