Ingredients (4 people):
- 300 gr of fusilli
- 10 chopped hazelnuts
- Extra virgin olive oil “Sasso San Pellegrino” or “Casale Lupi”
- 3-4 teaspoons of “olive and hazelnut pate from the Norcia farm”
- Chilli powder to taste
- Grated Parmesan to taste
Cook the pasta in plenty of lightly salted water.
Meanwhile, put the teaspoons of pate in a salad bowl and dissolve them with 1-2 tablespoons of pasta cooking water.
Drain the fusilli pasta al dente and season with oil, parmesan, a pinch of chilli (to taste). Stir quickly, decorate with chopped hazelnuts and serve.
add a diced tomato to the basic recipe (without grated Parmesan) and serve the pasta cold.
From Agostina Lupi Norcia’s Cookbook
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