- 35 min
Fusilli pasta with peas and cream cheese
380 g of fusilli,
100 grams of Nonno Nanni Robiola
80 grams of Mascarpone Nonno Nanni
100 g of frozen peas,
30 grams of grated Grana Padano,
Salt and pepper
Extra virgin olive oil
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Take a pan and fry the finely chopped shallot with a little oil. Add the peas, salt and pepper, cover and simmer for about ten minutes. Once cooked add a handful of chopped parsley. In the meantime, throw the pasta in salted water. Separately, in a blender, blend the robiola with the mascarpone, which have been slightly melted in a saucepan (or microwave) in order to obtain a homogeneous cream. Drain the pasta al dente, leaving aside a ladle of cooking water, add the peas, cheese and a dash of water to form a beautiful creamy sauce, finished with Parmesan, a drizzle of olive oil and the dish is ready! Enjoy your meal!!
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