Fusilli con crema de calabaza
Directions
- 1Slice the leek into julienne strips and sauté in a pan with a drizzle of olive oil and the rosemary sprig. Remove the rosemary once it has infused the oil.
- 2Add the diced squash, season with salt and pepper, and cover with water. Cook until the squash is soft, then blend into a light sauce.
- 3Blend the parmigiano cheese with the basil leaves until you achieve a thick consistency.
- 4Cook the fusilli al dente, drain, and toss with the light sauce.
- 5Plate the fusilli and garnish with the basil and parmigiano on top.
Ingredients
- 200 g squash
- 0.5 leek
- 1 sprig rosemary
- olive oil
- salt
- pepper
- water
- 150 g parmigiano cheese
- 10 fresh basil leaves
- 300 g fusilli pasta
Equipment
knifecutting boardfood processorfrying pansaucepanimmersion blender