Corn fusilli with zucchini pesto, fennel and brie: an alternative recipe but totally GLUTEN-FREE. Try it today!.
- 400g corn fusilli
- 3 medium zucchini
- 1/2 fennel
- 120g Brie
- Cooking cream
- Parsley to taste
- BENVOLIO SUNFLOWER OIL
- Salt to taste
Cooking time: 20 minutes
Serves 4 people
1. In a large frying pan heat the Benvolio sunflower oil and saute the previously cut zucchini for a few minutes.
2. Add in the chopped fennel and parsley, salt and a little water. Cook until the vegetables are soft and the liquid will be absorbed.
3. Meanwhile, boil the water for the pasta and cook it “al dente”.
4.Grind together the vegetables and pour the pesto obtained and the cooking cream on the drained fusilli.
5. Once done, add the Brie and stir until make a nice creamy sauce.
Some more advices:
To make more special this dish, you can add a handful of pine nuts made toast before adding the cream.