Winter fusilli

Winter fusilli

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 716 kcal
, Fat: 36 g
, Carbohydrate: 70 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Walnut sauce

100 g walnut kernels
50 g grated Parmesan
1 garlic clove
1 dl milk
½ dl olive oil
salt and pepper to taste


350 g pasta (e.g. fusilli)
200 g washed, prepared kale
salted water, boiling
30 g dried porcini mushrooms
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How it's done

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Walnut sauce

Blitz the walnuts, cheese, garlic, milk and oil in a food processor, season.


Cook the pasta in salted water with the kale until just al dente. Add the porcini mushrooms approx. 3 mins. before the cooking time is up. Drain well, retaining approx. 100 ml of the cooking water. Mix the pasta with the cooking water and walnut sauce.

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