|Ingredients (serves 2):
2 servings Alce Nero Fusilli
3 tbsp Alce Nero Zucchini Pesto
1 Medium Broccoli, cut to single florets
¼ Head Purple Cabbage, chopped
100g White Button Mushrooms, quartered
1 Medium Carrots, sliced
1 Clove Garlic, minced
Alce Nero Extra Virgin Olive Oil
Dash of Dried Oregano
Fresh Basil Leaves (optional)
- Cook the pasta according to directions on pack.
- In a pot of boiling water, blanch the broccoli and carrots for 2 minutes. Remove and rinse in cold water. Set aside.
- Heat some olive oil in a pan. Add the minced garlic, stirring constantly. Once the garlic releases its fragrance, add the button mushrooms and cook till softened and brown. Season with oregano, salt and pepper. Set aside.
- In a big bowl, add the cooked pasta and toss well in the zucchini pesto. Add the rest of the ingredients, finishing off with a drizzle of olive oil and some torn up basil leaves.