One box of Bontasana White Corn Fusilloni
150 grams spreadable vegetable cheese
50 grams pistachios, chopped
1 small (about 80-100g) organic purple cauliflower, grated on a microplane
4 tablespoons extra virgin olive oil
Salt and green pepper to taste
Add the creamy vegetable cheese, 40 grams of pistachios, olive oil and a pinch of salt and pepper to the pitcher of a high-speed blender. Blend until creamy, dense, smooth and homogenous. Taste and add salt and pepper as desired.
Cook the White Corn Fusilloni in plenty of boiling water. Drain the pasta, transfer it to a bowl and fold in the pistachio cream. If necessary, add in a tablespoon of pasta water. Serve the Fusilloni with the remaining chopped pistachios and the grated purple cauliflower.
Recipe by Francesca Bettoni, Beauty Food Blog