THE fusilli with mozzarella and courgette flowers I’m a first course of pasta ready in less than half an hour. A easy, quick recipe And tasty with fresh and colorful ingredients, perfect for the beautiful days of spring and summer.
Ingrediants
- 360 g of fusilli
- 8 courgette flowers
- 3 mozzarella
- 4 anchovy fillets in oil
- 1 clove of garlic
- 10 fresh basil leaves
- 40 g of peeled and toasted almonds
- 150 g of boiled peas
- the grated zest of ½ untreated lemon
- extra virgin olive oil
- salt
- pepper
Ideas for a first course of easy, quick pasta And tasty there are never too many. For the warm season we suggest these Fusilli with mozzarella and courgette flowers which are prepared in less than half an hour.
The dressing is one of the many variations of pesto, made with basil, almonds, anchovies and peas blended together to obtain a tasty and beautiful green sauce. To give one note of freshness plus the mozzarella cheese, cut into many soft cubes. The crunchy part, on the other hand, is due to the courgette flowers, added raw at the end of cooking.
A game of textures and colors that makes this creative pasta and definitely inviting.
If you are looking for summer dishes, discover our 50 colorful salads for summer.
OTHER TASTY RECIPES: Quick pasta with anchovies and mozzarella, Pasta with courgette flowers and bacon, Risotto with courgettes, courgette flowers and tomato
See how to prepare the Fusilli with mozzarella and courgette flowers, an easy, quick and tasty recipe with fresh and colorful ingredients.
WATCH THE VIDEO OF FUSILLI WITH MOZZARELLA AND PUMPKIN FLOWERS
How to prepare: Fusilli with mozzarella and courgette flowers
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
10 min
- Portions
-
4
How to prepare: Fusilli with mozzarella and courgette flowers
Preparing these fusilli with mozzarella and courgette flowers is very simple. Cut the garlic clove in half and remove the core. Put it in the blender jar along with the basil, peas, well-drained anchovies, toasted almonds and grated lemon zest. Blend it all by adding oil slowly until you get a creamy sauce.
While boiling the fusilli in boiling salted water, cut the Brimi Latte Fieno mozzarella into cubes and drain.
Wash and peel the courgette flowers and cut them into strips. Drain the pasta, keeping a little of the cooking water, transfer it to the pot and add the prepared sauce.
Mix, possibly adding a little cooking water, then add the courgette flowers and mozzarella. Stir one last time, top with a little pepper and serve.
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