One Pot Fusilli with Potatoes, Borlotti and Cavolo Nero
Ingredients
3 tablespoons of Colovita extra-virgin olive oil
1 small brown onion or French shallot, finely chopped
1 small celery rib, thinly sliced (reserve some of the green leaves for later)
400 gr of potato, peeled and cut into small cubes
300 of Barilla fusilli
1 can of Capriccio borlotti beans, well rinsed and drained
120 gr of cubed Floridia Provola
6-7 leaves of cavolo nero, ribs removed, leaves torn
salt and pepper for seasoning
Watch the full recipe below
Method
Boil some water in a kettle or in a pot. Or bring some vegetable stock to a low heat.
Heat the oil in a medium saucepan, add onion (or shallot), and celery and cook over medium heat for 2-3 minutes, until the onion is translucent.
Add the potato cubes along with a little water (just enough to cover them) and season with salt and pepper. Cook for 5-6 minutes or until the potatoes are starting to soften.
Add the pasta and enough water to stock to submerge it by 4 cm. Stir gently and cook for 8-9 minutes or until the pasta is al dente.
Turn off the heat, add the borlotti beans, provola and cavolo nero, and stir to melt the cheese and wilt the leaves with the residual heat. Serve in bowls with freshly ground pepper and a little drizzle of extra virgin olive oil
