Pasta with green olives spread, bell peppers and LimonOlio
Preparation
15 min
Difficulty
Easy
Servings
2
Preparation
- Cook the fusilli in a large pot of salted water according to the package instructions. Drain and reserve a little cooking water.
- Heat 1 tbsp (15 ml) of extra virgin olive oil in a large skillet over medium heat. Add the bell peppers and sauté for 5 to 7 minutes, until tender yet slightly crisp.
- Add the chopped garlic and cook for 1 to 2 minutes to release its aroma. Stir in 2 tbsp (30 ml) of green olive paste and mix well. If the sauce is too thick, add a splash of the reserved cooking water to adjust the consistency.
- Add the drained fusilli to the skillet. Gently toss to coat the pasta evenly with the sauce. Season with salt and pepper. Drizzle 1 tbsp (15 ml) of LimonOlio over the pasta just before serving for a fresh, citrusy touch.
- Serve hot, garnished with chopped chives for a delicate and flavorful finish.
Serving suggestion:
Presentation: Serve the pasta on white plates to highlight the vibrant colors of the peppers and pasta. Add a slice of lemon on the side to complement the LimonOlio.
Pairing: Pair with toasted whole-grain bread lightly rubbed with garlic and drizzled with extra virgin olive oil for a well-balanced meal.
Bioitalia Tip: Add a few extra drops (1-2 ml) of LimonOlio on each plate just before serving for a stunning visual effect and an extra burst of flavor.
Ingredients
- 2 cups (200 g) of gluten-free multigrain fusilli
- 2 tbsp (30 ml) of green olive spread
- 1 tbsp (15 ml) of extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper, diced
- 1 tbsp (15 ml) of LimonOlio
- Salt and pepper, to taste
- Chopped chives for garnish
