Fresh
Gluten-Free Fusilli Primavera
A bowlful of bright colours and clean flavours — courgette, peas, asparagus and a lemon-parmesan finish that ties everything together without a drop of cream. Cibo di Italia Gluten-Free Fusilli spirals hold the light olive oil sauce in every groove, making each bite as flavourful as the last.
Ingredients
- 300 g Cibo di Italia Gluten-Free Fusilli
- 1 piece medium courgette — cut into half-moons
- 120 g asparagus tips — cut into 3cm pieces, or substitute green beans
- 120 g frozen peas — defrosted
- 3 tbsp olive oil
- 3 pieces garlic cloves — finely sliced
- 1 piece lemon — zest and juice
- 40 g parmesan — finely grated, plus extra to serve
- 10 g fresh mint leaves — roughly torn
- to taste salt and black pepper
- 1 pinch chilli flakes — optional
Method
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Step 1. Bring a large pot of generously salted water to a boil. This same water will cook both the vegetables and the pasta.
8 min
-
Step 2. Drop the asparagus into the boiling water for 2 minutes, then scoop out with a slotted spoon into a bowl. Add the courgette for 1 minute, then scoop out too. This keeps them bright green and just-tender.
3 min
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Step 3. Cook the gluten-free fusilli in the same water for 6–7 minutes. Taste at 6 — it firms up quickly. Reserve a cup of pasta water before draining.
7 min
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Step 4. While the pasta cooks, heat olive oil in a wide pan over medium heat. Add the garlic and cook 1 minute until softened. Add the blanched vegetables and peas and toss to warm through.
2 min
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Step 5. Add the drained fusilli to the pan with a good splash of pasta water, lemon zest and lemon juice. Toss everything together for 1 minute.
1 min
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Step 6. Remove from heat and stir through the parmesan — it will melt into the sauce with the pasta water to make a light coating. Add chilli flakes if using.
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Step 7. Scatter over the torn mint, a final grind of black pepper and extra parmesan. Serve immediately — this dish waits for no one.
Goes well with
Warm gluten-free flatbread or crisp cucumber and carrot sticks.
Still or sparkling water with cucumber ribbons and a squeeze of lemon.
A bowl of mixed berries with a dusting of icing sugar.
Nutrition
Scaled to your servings
- 410kcalCalories21%
- 55gCarbohydrate21%
- 21gProtein42%
- 13gFat19%
The pasta we used
Cibo di Italia Fusilli
300g · Cooks in 6–7 minutes · Serves ~3
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