MISKO Twirls (Fusilli) Whole Wheat
500 g MISKO Twirls (Fusilli) Whole Wheat
4 green onions, finely chopped
200 g peas, fresh or frozen
150 ml water in which the pasta was boiled
150 ml low-fat cream
½ tbsp. mustard
½ tbsp. sweet paprika
¼ bunch of dill, finely chopped
freshly ground pepper
Start preparing the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Twirls (Fusilli) Whole Wheat. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 150 ml of the water in which we boiled the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
In a shallow pot, heat up 2 tbsp. olive oil and sauté the green onion for 2-3 minutes until soft. Add the peas, some salt and freshly ground pepper and sauté for 3-4 minutes. Add the water in which we boiled the pasta we reserved, lower the heat slightly and allow the peas to boil for 10 minutes.
Once the liquids in the pot have reduced, lower the heat further and add the cream, mustard, paprika and half the dill. Stir gently to make the sauce homogenous.
Add the pasta and stir. Remove from the heat.
Serve immediately sprinkled with the remaining dill.