Using whole wheat pasta is a great way to boost the nutritional value of your dishes. This fusilli pasta recipe from Rosana McPhee combines the classic flavours of courgette, pine nuts and pepper with seasonal wild garlic. Fusilli is a great choice for chunkier sauces such as this, where the diced vegetables can get fully nestled into the ridges and twists of the pasta. To make this dish strictly vegetarian, swap the Parmesan for a similar hard cheese that uses vegetable-based rennet.
Whole wheat fusilli, with its spiral-shape and starchy surface, really enhances the character of this pasta dish. Whole wheat contains three parts of the wheat grain – the bran (outer layer), the germ (the sprouting section of the seed), and the endosperm (the large starchy centre). The twists and turns of the fusilli shape are excellent for holding rich, chunky pasta sauces or small diced vegetables like those used in this dish.
This variety of pasta is rich in vitamins, minerals, protein and fibre and when combined with tasty vegetables and seasonal wild garlic, it makes a great addition to an everyday menu repertoire. I first tried the meat version of this dish many years ago at an Italian friend's house and since then it has become a firm favourite. This vegetarian version is just as delicious and will fill your kitchen with a wonderful aroma that is sure to summon everyone to the table.
