Fusilli with Baby Corn and Walnuts
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 70 cookbooks
This recipe has been viewed 13377 times
Fusilli is a short twisted pasta from southern Italy usually served with a spicy tomato sauce. Originating from naples, it is also known as "eliche" or "propellers" for its quality of trapping particles of the sauce and "propelling" them to the tongue. This recipe uses fusilli tossed along with baby corn, walnuts with a sprinkling of fresh basil and parsley. An enticing blend of flavours! toss this pasta as close to serving time as possible as it tastes best then.
- Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.
- Add the baby corn and walnuts and sauté on a medium flame for 1 minute.
- Add the fusilli, parsley, basil, nutmeg, salt and pepper, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately garnished with cheese.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.