Drive away with green broad beans and ricotta
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Fusilli flowers of pumpkin and chopped pistachios
ingredients
servings
4
Wholewheat fusilli pasta
400 grams
Courgette flowers
20 unit
Anchovies in oil
2 fillets
Pistachio grain
to taste
Salt
to taste
Extra virgin olive oil
to taste
first courses from Italy - Calabria
Fusilli flowers of pumpkin and chopped pistachios
Fusilli flowers of pumpkin and chopped pistachios
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fusilli with pistachio granulated pumpkin flowers
preparation
step 1
Brown the pumpkins, washed and cut for a few minutes
step 2
Add the anchovy fillets over low heat and melt
step 3
Drain the pasta al dente and sauté with the flowers adding a ladle of cooking water
step 4
Serve with a sprinkling of pistachio nuts
