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Fusilli with mixed vegetables, corn

Fusilli with mixed vegetables, corn



Serves 4 400 g fusilli Corn

½ shallot 250 g pumpkin peel green

¼ 200 g green beans 1 red tomato leek
hard

1 clove garlic 3 tablespoons extra virgin olive oil ½ red pepper seeded

100 ml
vegetable broth salt and pepper to taste

preparation: 20 minutes
cooking: 20 minutes
recommended: white wine
performance: easy preparation


Finely chop shallots put it in a pan with oil, garlic, cut into 2 pieces, leek, finely chopped hot pepper and crumbled. As soon as I clear the shallot
remove the garlic and add the pumpkin flesh, diced very small salt and pepper. Meanwhile
sprouted beans, boil for 3 minutes in salted water and cool them immediately with ice (green will be fine.) Cut logs and add to pan with a little wet hot vegetable stock.
Wash tomatoes and cut into strips by removing the seeds, put them together with other vegetables and season with salt and pepper. Fuses
Cook and drain very well to the tooth. Skip the pasta with the vegetables and broth to finish cooking.