Fusilli Tricolore

Name: Fusilli Tricolore
Ingredients: 1 lb / 455 g mixed green, white and orange fusilli; chopped herbs; 4 tbsp extra virgin olive oil; 8 oz / 230 g fine green beans, shelled broad beans or shelled fresh peas; 8 oz / 230 g fine green beans, shelled broad beans or shelled fresh peas; ¼ pt / 140 ml vegetableor chicken stock; ¼ pt / 140 ml vegetableor chicken stock; 1 lb / 455 g mixed green, white and orange fusilli; 1 lb / 455 g mixed green, white and orange fusilli; 8 oz / 230 g white button mushrooms; 8 oz / 230 g fine green beans, shelled broad beans or shelled fresh peas; 4 garlic cloves, peeled and crushed; 8 firm, ripe tomatoes

Preparation info

Serves
4
, as a main course

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

If you can’t get fusilli, use another short chunky pasta shape that will bold a sauce well.

Ingredients

4 tbsp extra virgin olive oil
8 oz / 230 g fine green beans,

Main course
Gluten-free
Vegan

Method

First make the vegetable sauce. Heat the olive oil in a heavy-based saucepan or frying pan. Top and tail the beans, and snap them in three or four places, depending on length. Wipe and quarter or slice the mushrooms. Peel and deseed the tomatoes and cut the flesh into strips about ¼ in /