This recipe was created by the foodblogger Elena Levati for Noberasco
If you can't find sepia fusilli (or if you want to make this dish suitable for vegetarians), you can use Barilla's regular fusilli, Riso Gallo's gluten-free fusilli, Giovanni Rana’s fresh fusilli or any other pasta of your choice!
Serve with a big colourful salad or vegetable side-dishes. It also goes well with light fish main courses.
Pinot grigio, Sauvignon blanc.
Want to turn this recipe vegan? Then use a suitable pasta and replace the milk with a non-dairy substitute of your choice. Leave out the grated cheese.
Despite the common and simple ingredients used in this recipe, this pasta dish proves delicate and sophisticated. The sepia fusilli - and their size - lend it a special look, while the warm dressing releases its fine hazelnut and leek aromas. Ideal for almost any occasion, from an easy-going lunch with your family members, to a dinner with friends, up to a special tête-à-tête with your significant other.