Fusilli with Baby Corn and Walnuts

by Tarla Dalal

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Fusilli is a short twisted pasta from southern Italy usually served with a spicy tomato sauce. Originating from naples, it is also known as "eliche" or "propellers" for its quality of trapping particles of the sauce and "propelling" them to the tongue. This recipe uses fusilli tossed along with baby corn, walnuts with a sprinkling of fresh basil and parsley. An enticing blend of flavours! toss this pasta as close to serving time as possible as it tastes best then.

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Fusilli with Baby Corn and Walnuts recipe - How to make Fusilli with Baby Corn and Walnuts

Tags

Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings
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Ingredients

3 cups cooked fusilli
1/2 cup finely chopped onions
1 tbsp finely chopped garlic (lehsun)
1 cup sliced and par-boiled baby corn
1/4 cup finely chopped walnuts (akhrot)
2 tbsp finely chopped parsley
2 tbsp finely chopped fresh basil
a pinch nutmeg (jaiphal) powder
1 1/2 tbsp olive oil
salt and freshly ground black pepper (kalimirch) (kalimirch) to taste

For The Garnish
3 tbsp grated parmesan cheese or processed cheese

Method

Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.
Add the baby corn and walnuts and sauté on a medium flame for 1 minute.
Add the fusilli, parsley, basil, nutmeg, salt and pepper, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately garnished with cheese.