Fusilli with peas, mushrooms, and Parmigiano Reggiano Vacche Rosse

Name: Fusilli with peas, mushrooms, and Parmigiano Reggiano Vacche Rosse
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4
Cuisine: Italia
Ingredients: 320 g Fresh fusilli; 180 g Fresh or frozen peas; 200 g Fresh mixed mushrooms; 60 g Parmigiano Reggiano Vacche Rosse; 60 mL Fresh liquid cream; 30 mL Extra virgin olive oil; 40 g Golden onion; 8 g Fine salt; to taste Black pepper; 8 g Acacia honey

@vandelli-formaggi

Category: First courses

A creamy first course with a delicate yet decisive flavor, where Parmigiano Reggiano Vacche Rosse gives the pasta an intense, persistent, and noble note. The sweet peas and mushrooms intertwine perfectly with the fresh fusilli, for an explosion of typically Italian flavors. A perfect dish for any season, to be accompanied – for those who dare – with a touch of Acacia Honey to enhance the sweet-savory contrast!

Difficulty: Easy

Cooking time: 15 minCooking: 15 min

Preparation time: 12 minPreparation: 12 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Fresh fusilli320g
Fresh or frozen peas180g
Fresh mixed mushrooms200g
Parmigiano reggiano vacche rosse60g
Fresh liquid cream60mL
Extra virgin olive oil30mL
Golden onion40g
Fine salt8g
Black pepperto taste
Acacia honey8g

Purchasable products

Parmigiano Reggiano Vacche Rosse 30 Months (approx. 1 KG)

1 product

€ 35.10

Acacia Honey

1 product

€ 10.00

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Clean and slice the mushrooms, chop the onion.
STEP 2 OF 7
In a large pan, sauté the onion with the oil, add the mushrooms and brown them for 5 minutes.
STEP 3 OF 7
Add the peas, season with salt, and cook over low heat for another 8 minutes.
STEP 4 OF 7
Add the cream and cook for another 2 minutes, then turn off the heat.
STEP 5 OF 7
Meanwhile, cook the fusilli in plenty of salted water, drain them al dente, and transfer them to the pan.
STEP 6 OF 7
Mix with grated Parmigiano Vacche Rosse and a grind of black pepper.
STEP 7 OF 7
Serve immediately with an extra sprinkle of Parmigiano and, if desired, a drizzle of acacia honey on the side of the plate.

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 1 day. Reheat in a pan adding a little water or milk. Do not freeze.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	221.46
Carbohydrates (g)	29.73
of which Sugars (g)	3.03
Fat (g)	7.71
of which Saturates (g)	2.97
Protein (g)	9.11
Fiber (g)	2.06
Sale (g)	0.39

Proteins
9.11g·19%
Carbohydrates
29.73g·61%
Fats
7.71g·16%
Fibers
2.06g·4%