Only Recipes, by Alessandra Zecchini ©

I like cooking fusilli with chive sauce,  this is an example . Just chives, feta, maybe a few nuts, cooking water from the pasta, and olive oil. If the feta is salty you don't need to add salt. Chop the chives before placing them in the blender or food processor with the other ingredients: if you leave them long they will take forever to blend. To top the pasta I used a few broccolini quickly cooked in a pan with garlic, salt and olive oil. A simple but filling lunch, and then back into the green bush. <a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Falessandra-onlyrecipes.blogspot.com%2F&media=http%3A%2F%2Falessandra-onlyrecipes.blogspot.com%2F2011%2F07%2Ffusilli-with-chive-sauce.html&description=Greens%20and%20Blues" class="pin-it-button" count-layout="horizontal">Pin It</a> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js">...

Photo by Alessandra Zecchini© Piselli means peas in Italian, and fusilli is a type of pasta. I just like the sound Fusilli with Piselli , it rolls well!!! To make the sauce just chop a small onion and fry with a little olive oil. Add the peas and then a glass of white wine. When the wine has evaporated add some Italian tomato sauce, salt and pepper. Cook on low until the tomato sauce is thick (about 15 minutes) stirring often. Add to the pasta and serve. This is a complete meal, but add some parmesan cheese if you like.