Vesuvio Pasta with Green Beans, Potatoes, and Grana Cheese Fondue
A simple and flavorful dish that celebrates the essence of Italian cuisine: Vesuvio Pasta with Green Beans, Potatoes, and Grana Cheese Fondue. The unique pasta shape is perfect for capturing the creamy sauce, creating a harmonious combination of delicate flavors and textures. Perfect for a wholesome lunch or dinner.
Ingredients
Instructions
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Prepare the Potatoes: Wash the potatoes thoroughly and boil them whole with the skin in salted water until tender. Let them cool, peel, and cut into cubes.
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Cook the Green Beans: Trim the ends of the green beans and boil them in salted water for a few minutes. Immediately transfer to ice water to preserve their bright color, then chop into small pieces.
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Fry the Vegetables: In a large pan, melt the butter over medium heat and mix the garlic powder. Sauté the green beans briefly, add the potato cubes and season with salt and pepper. Keep warm.
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Prepare the Cheese Fondue: In a small saucepan, gently heat the heavy cream over low heat (do not boil). Gradually stir in 80 g of grated Grana Padano until smooth and creamy.
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Cook the pasta: Boil the Vesuvio pasta in salted water until al dente. Reserve a small cup of pasta cooking water before draining.
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Serve: Add the pasta to the skillet with the vegetables, pour over the cheese fondue, and toss to coat evenly. If needed, add reserved pasta water to achieve the desired consistency. Serve immediately, garnished with the remaining grated Grana Padano.
Note
Scopri tutti i formati di pasta corta e continua a seguire i canali social per altri consigli culinari.
