Make the pesto<\/strong><\/h3>\nStart by preparing the pesto<\/strong> that will dress the pasta. Take the clove of garlic<\/strong>, cut it in half, and remove the core to make it more digestible. Place it in the mixer<\/strong> along with the fresh basil<\/strong>, boiled peas<\/strong>, well-drained anchovy fillets<\/strong>, toasted almonds<\/strong>, and grated lemon<\/strong> zest. Blend and gradually add extra virgin olive oil until you obtain a creamy and homogeneous sauce<\/strong>. Taste and adjust the salt if necessary. <\/p>\nCook the pasta<\/strong><\/h3>\nBring a pot of salted water to a boil and cook the fusilli<\/strong> according to the package instructions to achieve al dente pasta. Meanwhile, spend a few minutes preparing the other ingredients. <\/p>\nPrepare the fresh ingredients<\/strong><\/h3>\nCut the mozzarella into cubes<\/strong> and let it drain well<\/strong>. This step is important to prevent the pasta from becoming watery. Then, carefully wash the pumpkin flowers<\/strong>, remove the inner parts, and cut them into strips. <\/p>\nCombine everything<\/strong><\/h3>\nOnce the pasta is drained, reserve some of the cooking water<\/strong>. Transfer the fusilli<\/strong> to a large pan and add the prepared pesto<\/strong>. If necessary, add some of the reserved cooking water to make the sauce more fluid and help it adhere better to the pasta. Gently incorporate the sliced pumpkin flowers and mozzarella cubes into the pasta<\/strong>. The mozzarella will slightly melt<\/strong> with the heat of the pasta, creating a delightful creaminess. <\/p>\nPlating<\/b><\/h3>\n
<\/b>After mixing all the ingredients well, finish the dish with a sprinkle of freshly ground pepper<\/strong>. This will add a touch of flavor and liveliness to your dish. The pasta with pumpkin flowers and mozzarella is best enjoyed hot<\/strong>, just prepared, when the flavors are vibrant and the mozzarella is still stringy<\/strong>. <\/p>\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Preparing a delicious pasta with pumpkin flowers and mozzarella is a culinary experience that combines simplicity and taste. This recipe, ready in less than half an hour, is ideal for those seeking a fresh and colorful dish. INGREDIENTS 360 g of fusilli 8 pumpkin flowers 3 Bocconcini 4 anchovy fillets in oil 1 clove of garlic 10 fresh basil leaves 40 g of blanched and toasted almonds 150 g of boiled peas Grated zest of \u00bd lemon Extra virgin olive oil, as needed Salt and pepper, to taste Make the pesto Start by preparing the pesto that will dress the pasta. Take the clove of garlic, cut it in half, and remove the core to make it more digestible. Place it in the mixer along with the fresh basil, boiled peas, well-drained anchovy fillets, toasted almonds, and grated lemon zest. Blend and gradually add extra virgin olive oil until you obtain a creamy and homogeneous sauce. Taste and adjust the salt if necessary. Cook the pasta Bring a pot of salted water to a boil and cook the fusilli according to the package instructions to achieve al dente pasta. Meanwhile, spend a few minutes preparing the other ingredients. Prepare the fresh ingredients Cut the mozzarella into cubes and let it drain well. This step is important to prevent the pasta from becoming watery. Then, carefully wash the pumpkin flowers, remove the inner parts, and cut them into strips. Combine everything Once the pasta is drained, reserve some of the cooking water. Transfer the fusilli to a large pan and add the prepared pesto. If necessary, add some of the reserved cooking water to make the sauce more fluid and help it adhere better to the pasta. Gently incorporate the sliced pumpkin flowers and mozzarella cubes into the pasta. The mozzarella will slightly melt with the heat of the pasta, creating a delightful creaminess. Plating After mixing all the ingredients well, finish the dish with a sprinkle of freshly ground pepper. This will add a touch of flavor and liveliness to your dish. The pasta with pumpkin flowers and mozzarella is best enjoyed hot, just prepared, when the flavors are vibrant and the mozzarella is still stringy.<\/p>\n","protected":false},"author":2,"featured_media":14839,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[472,453,462,467,451],"tags":[474,487,535,534,532,533],"class_list":["post-14838","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-celebration","category-digustinobili-in-cucina","category-fastgood","category-gourmet","category-news","tag-mozzarella","tag-pasta","tag-pasta-and-mozzarella","tag-pasta-with-pumpkin-flowers-and-mozzarella","tag-pumpkin-flowers","tag-pumpkin-flowers-with-mozzarella"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14838"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14838\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14839"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}