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Pistachio Fusilli pasta pack 500 grams

Pistachio Fusilli pasta pack 500 grams

Regular price €5.50
Regular price Sale price €5.50
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Artisanal bronze drawn Pistachio Fusilli.

Slow-drying artisanal pasta made with Sicilian durum wheat and selected raw materials.
Discover our Pistachio Fusilli and bring a touch of fantasy to your table!
Prepare a truly irresistible first course thanks to the taste of our Pistachio Pasta. Try pairing it with fish or vegetable sauces!
Artisan bronze-drawn pasta enriched with the irresistible flavor of pistachio .
Try Pistachio Fusilli with our Pistachio Pesto, simple, with olive oil, but also with Truffle or Porcini Mushrooms!

Click HERE to discover all the Pistachio Pasta formats available.

Ingredients

Sicilian durum WHEAT semolina, PISTACHIO (10%), colourings: curcumin (E100), cupric chlorophyllin (E141).
Pistachio origin: EU/non-EU according to seasonal availability (the product will report the current information on the label).
Wheat Origin: Italy, Sicily.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g)*: Calories 374.49 Kcal/1581.79 KJ, Fats 6.51 g, Saturated fats 0.831 g, Total carbohydrates 65.61 g, Sugars from carbohydrates 0.9 g, Proteins 11.71 g, Salt 0 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

12 months from the production date.
Keep in a cold and dry place.

Method of use

PISTACHIO FUSILLI WITH PISTACHIO SAUCE
Ingredients for 4 people):
- Fusilli with Pistachio 350 g
- 1 jar of Pistachio Pesto of 90g
- onion 1⁄2
- cooked ham or bacon 50 g
- cooking cream 200 ml
- milk to taste
- butter 1 nut
- brandy to taste
- Pistachio mince for garnish.
Method:
Melt the butter in a saucepan and brown the chopped onion.
Add the diced ham and the Pistachio Pesto.
Mix, flame with brandy and add the cream diluted with milk. Cook the pasta in plenty of boiling salted water and drain when al dente.
Toss the Pistachio Caserecce in a saucepan with the sauce, pepper and serve sprinkled with chopped Pistachio.
Variation: add a teaspoon of curry to the sauce to give the dish an exotic note.

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