Fusilli with giardiniera

03903 FUSILLI ALLA PICKLES INGREDIENTS for 4 PERSONS 360 g wholemeal pasta, 1 onion, 150 g broccoli thawed, 100 g Grilled Zucchini, defrosted peas thawed 150 g, 120 g of fresh ricotta, basil, nutmeg, 1 cup of vegetable stock, extra virgin olive oil, pepper, salt.

Finely chop the onion and place it in a cold saucepan with a tablespoon of extra virgin olive oil.

Saute gently without burning, add peas, thawed broccoli cut into pieces, the broth and cook until the peas are tender (about 12-15 minutes).

Turn off and add Zucchini cut into strips, a hearty handful of basil leaves chopped or minced, salt and pepper (or add fresh pepper) and seasoned with extra virgin olive oil.

Mix the ricotta with a pinch of salt and grated nutmeg.

Cook the pasta and dress with vegetables, spread it in dishes and put on a bit of ricotta.

You can serve the pasta warm too.