Fusilli with three colors

the TRI-COLOR FUSILLI 03824 INGREDIENTS 4 PEOPLE 380 g fusilli, 4 3 carrots, Jerusalem artichokes, onions, 1 200 g frozen peas, 1 glass of broth, 2 tablespoons cream, 30 g butter, 30 g of grated Parmesan, 1 bunch of parsley, 1 clove of garlic, salt and pepper.

Preparation and cooking time: 50 minute Fix: minimal PROCEEDINGS Scrape the carrots, rinse them and cut them into cubes, then Peel the Jerusalem artichokes, wash and slice them up.

Chop the spring onion with the garlic, place the mixture in a casserole, add the butter and let it gently Saute.

Add the diced carrot, Jerusalem artichoke slices and frozen peas.

Let season vegetables in salad dressing, then toss with a pinch of salt and a pinch of freshly ground pepper.

Continue cooking 20 minutes preparation for adding as a little hot broth.

Finally completed with the addition of cream and chopped parsley.

Cook the pasta in salted water to a boil.

Fusilli al dente, drain and toss with the mixture of carrots, peas and topinanbur.

Finally Spolverizzateli with grated Parmesan and mix them thoroughly before serving at the table.