Fusilli with vegetables & toasted pine nuts

Ingredients

• 3 carrots, halved lengthwise and cut into thin ribbons with a vegetable peeler
• 2 zucchini, halved lengthwise and shaved into thin ribbons
• 4–5 sprigs of thyme, leaves picked
• 1 red onion, chopped
• 2 garlic cloves, thinly sliced
• 500 g fusilli
• 3 tbsp vegetable bouillon (powder) for the cooking water
• 100 g coarsely shaved Parmesan
• 80 g pine nuts
• 2 tbsp olive oil (plus 1 tsp for toasting the nuts)
• 100 ml red wine (or vegetable bouillon)
• 2 tbsp Marc de Champagne vinegar
• 100 ml pasta water (reserved)
• Sea salt & crushed black pepper
• Red wine salt for seasoning
• 2 tbsp balsamic glaze for garnish (optional)

Preparation

1. Toast the pine nuts: Toast the pine nuts in 1 tsp oil until golden brown, season with a little red wine salt, and remove from the pan.
2. Cook the pasta & vegetables: Cook the fusilli in plenty of boiling water with 3 tbsp vegetable bouillon according to the package instructions. One minute before the end of the cooking time, add the carrot and zucchini ribbons to the water. Drain, reserving approx. 100 ml of the pasta water.
3. Sauce base: Heat 2 tbsp olive oil in a large pan. Sauté the onion cubes and garlic over medium heat until translucent.
4. Deglaze & thicken: Deglaze the pan with the red wine (or bouillon), Marc de Champagne vinegar, and 100 ml of the pasta water.
5. Combine: Add the fusilli and vegetable ribbons to the pan and toss with the thyme. Season to taste with sea salt and crushed pepper. If necessary, add a little more pasta water for shine & consistency.
6. Serve: Divide among plates, sprinkle with pine nuts, and if desired, garnish lightly with balsamic glaze. Serve with Parmesan on the side.

Bon appétit!