Fusilli
Fusilli au basilic et parmesan
-
400g of Panzani Fusilli
-
3 lemons
-
100g Parmesan
-
100ml chicken stock
-
80g of butter
-
A handful of fresh basil
-
Salt
-
1. Cook pasta according to directions on package.
-
2. Wash lemons well and zest, making sure to grate only the outer yellow skin (otherwise the pasta will taste bitter).
-
3. Melt butter in pan; add the lemon zest and pour in the chicken stock.
-
4. Add the cooked pasta. Season with salt and heat.
-
5. Add the chopped basil and serve with shaved Parmesan.
Vous aimerez aussi
Spaghetti aux poireaux à la crème et aux crevettes roses
Spaghetti
Cuisiner
Brochettes d'agneau grillées, couscous aux tomates et tomates Hommos aux tomates
Couscous
Cuisiner
Mini Penne au poulet et pesto
Penne Rigate
Cuisiner
Fusilli avec agneau et poivrons
Fusilli
Cuisiner
