Serves 1 person
|Alce Nero Fusilli||2 servings|
|Alce Nero Zucchini Pesto||3 tbsp|
|Brocolli, cut to single florets||1 medium size|
|Purple cabbage, chopped||1/4 head|
|White button mushrooms, quatered||100g|
|Carrots, sliced||1 medium|
|Garlic, minced||1 clove|
|Alce Nero extra Virgin Olive Oil|
|Dried Oregano||1 dash|
|Fresh basil leaves|
Here's the ingredients you are using:
- Cook the pasta according to directions on pack.
- In a pot of boiling water, blanch the brocolli and carrots for 2 minutes. Remove and rinse in cold water. Set aside.
- Heat some olive oil in a pan. Add the minced 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.