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Ingredients · Serves 4

• 250 g (one box) Bontasana White Corn, Turmeric and Sarawak Pepper Fusilloni
• 800 g fresh chicory (or catalonia)
• 30 g toasted cashews
• 20 pitted black olives
• 10 cherry tomatoes
• 1 medium red onion
• 40 g extra virgin olive oil
• salt to taste

Eliminate the base of the chicory head and the toughest part of white stalks. Rinse well under running water. Boil in a pan of salted water for 15 minutes (without lid), drain and cut stalks to the size of the short pasta shapes.

Peel and slice the onion, and quarter the cherry tomatoes.

Cook the Fusilloni in plenty of boiling water.

Heat 30 g of oil in a large frying pan or casserole, brown the red onion with a pinch of salt. Add the cherry tomatoes and continue cooking for another 3–4 minutes. If necessary, add a few tablespoons of pasta cooking water.

When you have obtained a sauce, add the chicory and the sliced black olives. Leave to flavor over a medium heat for another 5 minutes, then drain the pasta al dente and season with the remaining oil. Mix all the ingredients to a creamy consistency and adjust salt to taste.

Serve with roughly chopped toasted cashews.

Recipe by Aurora Clima
Veggo Anch’io 2023