A creamy first course, with a delicate yet decisive taste, where Parmigiano Reggiano Vacche Rosse gives the pasta an intense, persistent and noble note. The sweet peas and mushrooms perfectly blend with the fresh fusilli, creating an explosion of typically Italian flavors. A perfect dish for any season, to be accompanied – for those who like to dare – with a touch of Acacia Honey to enhance the sweet-salty contrast!
Clean and slice the mushrooms, chop the onion.
In a large pan, sauté the onion with the oil, add the mushrooms and brown them for 5 minutes.
Add the peas, salt and cook over low heat for another 8 minutes.
Add the cream and cook for another 2 minutes, then turn off the heat.
Meanwhile, cook the fusilli in plenty of salted water, drain them al dente and transfer them to the pan.
Mix with grated Parmigiano Vacche Rosse and a grind of black pepper.
Serve immediately with an extra sprinkle of Parmigiano and, if desired, a drizzle of acacia honey on the side of the plate.
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.
Italia, Emilia Romagna
| 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 |
