Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Spring Puttanesca Fusilli
Puttanesca lightened for spring: green olives instead of black, spring onions instead of tomato. Anchovies melt into the butter and carry the whole thing.
Alannah Wiseman
Feeds: 2
15 minutes
Ingredients
- 150g of Northern Pasta Co Fusilli
-
30g of salted butter
-
4 spring onions, finely sliced
-
2 cloves of garlic, finely sliced
-
4 anchovy fillets
-
1 tbsp of capers
-
100g of Green olives, pitted and quartered
-
Large handful of fresh parsley, roughly chopped
-
35g of Parmesan, to finish
Fusilli
From: £4.95
Method
1
Start by placing a large pan of well salted water on to boil for the pasta.
2
In a medium saute pan add the butter and place on a low heat. Once melted add the spring onions, garlic, anchovies, capers and olives. Sauté gently whilst you cook the pasta.
3
Add the pasta to the boiling water and cook for 6 minutes until al-dente.
4
Once the Fusilli is cooked, drain it reserving back some pasta water.
5
Add the drained pasta to the pan with the sauce, sprinkle over the Parmesan and parsley. Pour in a generous splash of pasta water then toss over the heat until well combined. Divide between 2 bowls and finish with some extra Parmesan over the top.
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