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Fusilli with Baby Corn and Walnuts


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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.

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Makes 4 servings
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Ingredients

Method
  1. Heat the olive oil in a pan, add the onion and garlic and sauté till the onion turns translucent.
  2. Add the walnuts and baby corn and sauté for 3 to 4 minutes.
  3. Add the fusilli, parsley, basil, nutmeg, salt and pepper and toss well.
  4. Serve hot garnished with the cheese.
1 review received for Fusilli with Baby Corn and Walnuts
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Loves Food, July 16, 2012

Baby corn and walnuts provide a nice crunch to this perfectly cooked healthy pasta flavored with basil and parsley.

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Reviewed July 16, 2012 by Loves Food

Baby corn and walnuts provide a nice crunch to this perfectly cooked healthy pasta flavored with basil and parsley.

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