Fusilli with Yellow Wax Beans and Parmesan | Quick Italian Classic
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20 min
Quick
Sezamo
O rețetă italiană rapidă și reconfortantă de toamnă, gata în doar 20 de minute. Fusilli al dente fierte împreună cu păstăi galbene fragede, învăluite într-o emulsie parfumată de ulei de măsline extra virgin, usturoi rumenit, roșii cherry dulci și parmezan din belșug. Gust autentic mediteraneean cu ingrediente simple și pline de savoare.
Ingredients
Preparation method
Cooking the pasta and vegetables
Bring a large pot of cold water to a boil and add plenty of sea salt once it starts boiling.
Wash the yellow wax beans, trim the ends, and break them into bite-sized pieces of 3-4 cm. Add the fusilli pasta and yellow wax beans to the boiling water at the same time and cook together for about 9-10 minutes, until the pasta is al dente and the beans are tender yet pleasantly crisp.
Before draining the pasta and beans, reserve a cup (about 150 ml) of the starchy cooking water.
Chef's tip
Italian chef's tip: cooking the yellow wax beans together with the pasta in the same water allows the beans to retain their natural sweetness and infuses the starch perfectly for the sauce.
Saving the pasta water is essential: the starch in the water binds with the olive oil and grated Parmesan, creating a velvety sauce without the need for cream.
15 min
Under an hour
