Recipe: Fusilli with Vegetable Sauce (Italian)

FUSILLI WITH VEGETABLE SAUCE

12 ounces fusilli, uncooked
salt
10 ounces frozen fava beans
1 cup frozen peas
1 cup frozen green beans,
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
8 basil leaves, chopped, plus extra for garnish
1 cup chopped tomatoes, peeled and seeded
ground black pepper

Bring a large pot of water to a boil. Cook the fusilli with a little salt; 3 minutes before they are done, add the fava beans, peas, and string beans. Drain the fusilli when they are al dente.

While the fusilli cooks, heat the butter and olive oil in a skillet and add the basil, tomatoes, salt, and pepper; cook over moderate heat, stirring every minute or so.

Add the fusilli, fava beans, peas, and string beans to the skillet. Toss the ingredients to mingle the flavors and transfer to a serving platter. Garnish with a few basil leaves, and serve hot.

Servings: 4
Source: The Magazine of La Cucina Italiana, March/April 1998