USA
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Delverde® Bucatini with Creamy Saffron and Crispy Asparagus -
Delverde® Spaghetti with artichokes and eggplants -
Delverde® Conchiglioni Giganti with Peas and Carrots -
Delverde® Whole Wheat Fusilli with Green Beans and Squash -
Delverde® Whole Wheat Linguine with Favas -
Delverde® Mezzi Rigatoni with Creamed Asparagus -
Delverde® Orecchiette with Saffron Fennel and Baby Spinach -
Delverde® Whole Wheat Penne Rigate with Creamy Peppers -
Delverde® Penne Rigate with Gorgonzola and Pistachios -
Delverde® Spaghetti with Tomatoes and Roasted Pepper -
Delverde® Spaghetti with Parsley and Pecorino -
Delverde® Tagliatelle Pasta with Pesto and Cherry Tomatoes -
Delverde® Whole Wheat Spaghetti with Tomato Sauce -
Delverde® Farfalle Pasta with Zucchini and Pesto
Heat the olive oil and sauté the minced shallot and garlic.
Crumble in the red chili pepper.
Once the shallot is soft and transparent, remove both garlic halves, add the diced squash and season with salt and pepper.
Cook over medium heat.
Meanwhile, top and tail the green beans, blanch for 3 minutes in salted water and immerse immediately in iced cold water.
Cut the beans into bite-sized pieces, add them to the squash mixture together with the hot broth and continue cooking.
Remove the seeds from the tomato and cut its flesh into strips.
Add it to the pan and season with salt and pepper.
Bring a large pot of salted water to a boil and cook Delverde® Whole Wheat Fusilli until still very al dente.
Drain and toss with the vegetables broth until cooked through.
Serve while hot.
