Fusilli with vegetable ragout and walnuts
First course
ready in: 35' mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
320g spelt fusilli
2 leeks
2 carrots
1/2 celeriac
8 walnuts
50g fresh cream cheese
broth
milk
extra virgin olive oil
salt and pepper
PREPARATION
1. Clean the vegetables. Cut the leeks into rings and finely dice the celeriac and carrots. Lightly fry in the wok with a little oil and a pinch of salt. Moisten with a ladle of hot broth, stir and continue cooking over a medium heat for about 10 mins. Season with freshly ground pepper and turn off. Thin the cheese in a bowl with 2-3 tbsp milk. Coarsely break up the walnuts.
2. Fill the pasta pot with water, bring to a boil and cook the fusilli al dente. Drain and transfer into the wok. Add the cream cheese, 2-3 tbsp pasta cooking water and stir until thickened. Sprinkle with the walnuts and serve.
Recipe of Sale&Pepe
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