Fusilli Salad with peas and hazelnuts recipe
Serves 4
Preparation 10 min
Cooking 25 min
Cook the pasta in a large pot of salted boiling water until al dente. • Drain well and cool under cold running water. Drain again and dry on a clean kitchen cloth.Transfer to a large salad bowl. • Cook the peas in a large pot of salted boiling until tender, about 5 minutes. Drain well and cool under cold running water. Drain well and add to the bowl with the pasta. • Beat the oil and mustard in a small bowl with a fork. • Drizzle over the salad and season with salt and
pepper.Toss well. • Add the hazelnuts and Pecorino and toss again. Garnish with parsley and serve.
Ingredient :
1 lb (500 g) fusilli pasta
2 cups (300 g) fresh or frozen peas
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon French mustard
Salt and freshly ground black pepper
1/3 cup (50 g) chopped hazelnuts
5 oz (150 g) aged Pecorino cheese, cut into flakes
1 tablespoon finely chopped parsley, to garnish
