Gluten FreeVegetarian

Spring Vegetable Fusilli Primavera

Ingredients

  • 1/3 cup Bionaturae Extra Virgin Olive Oil 
  • 1 large red onion, cut into half-moons
  • 1 (16 oz) box Bionaturae Durum Semolina Fusilli
  • 1 cup frozen peas 
  • 1 bunch fresh asparagus, cut into bite size pieces, woody stems discarded 
  • ½ pound snap peas, cut into bite size pieces 
  • ¼ cup white wine 
  • 1 tsp fresh lemon zest 
  • 2 tbsp fresh lemon juice 
  • Salt to taste (about 1 tsp) 
  • 1 bunch of basil, about 25 leaves, cut into thin ribbons
  • ½ cup creamy goat cheese or ricotta
100% Organic Durum Semolina Fusilli

100% Organic Durum Semolina Fusilli

$3.49
Regular price
Organic Extra Virgin Olive Oil, 25 oz.

Organic Extra Virgin Olive Oil, 25 oz.

$23.99
Regular price

Recipe by Katie Farina. Spring Vegetable Fusilli Primavera, make with any 100% organic Bionaturae Fusilli.

Instructions

  1. Cook pasta according to package directions in a large pot of rapidly boiling salted water. In the last 30 seconds of pasta cooking add peas, asparagus, and snap peas. Drain.
  2. Meanwhile, add olive oil to a large skillet and bring to medium-low heat. Once the oil is hot, add red onion, white wine, and a big pinch of salt. Let cook until red onion is tender, about 4-5 minutes. 
  3. Add pasta to skillet with onion, then add in lemon zest and lemon juice. Toss to combine. Salt to taste. Remove from heat. Stir in fresh basil. Garnish with dollops of goat cheese or ricotta.

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Spring Vegetable Fusilli Primavera

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