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

Method

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.
Summer variant:
add a diced tomato to the basic recipe (without grated Parmesan) and serve the pasta cold.

 

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