Chickpea fusilli with greens and olive cream

Ingredients for 3 servings: 



In a pan, heat the organic extra virgin olive oil with the onion, olives and bacon. In the meantime, boil 50 g of chard, 50 g of chicory and 50 g of turnip. Take the pan off the heat and, once the vegetables are cooked, drain and blend them. Add the vegetable cream you have obtained to the frying pan. Boil the fusilli. Drain the fusilli and add them to the mixture. Stir-fry in the pan with 30 g of Grana Padano cheese and the pitted olives. Serve and decorate as desired.


Subscribe to our newsletter

Get 10% off

your first purchase!