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White Corn Fusilli with Beetroot and Hazelnuts

White Corn Fusilli with Beetroot and Hazelnuts
Plate of White Corn Fusilli with Beetroot and Hazelnuts
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Ingredients · Serves 4

  • 250 grams (one box) of Bontasana White Corn Fusilli
  • 150 grams steamed or baked beetroots
  • 15 grams toasted hazelnuts
  • 20 grams extra virgin olive oil
  • 10 grams hazelnut oil or another kind of extra virgin olive oil
  • 1 garlic clove
  • 1 sprig fresh marjoram
  • Salt to taste
  • A pinch of pepper

Cook the White Corn Fusilli in a pot with plenty of boiling water. Meanwhile, heat the extra virgin olive oil in a pan and sauté the peeled garlic until golden brown, add a pinch of salt.

Clean the beetroot if necessary, cut it into chunks and add it to the sautéed garlic. Cook over high heat for 2–3 minutes.

Add pepper, 10 grams of hazelnuts (better if roughly chopped), a few leaves of marjoram, and mix.

Blend everything with an immersion blender until you get a smooth and velvety cream. Add more salt and pepper and a tablespoon of the cooking water if necessary.

Drain the White Corn Fusilli, transfer them to a pan and stir in the hazelnut oil.

Serve the White Corn Fusilli with the remaining chopped hazelnuts and marjoram leaves.

Recipe by Francesca Bettoni
Beauty Food Blog