Fusilli di ceci alla cinque Pi πŸ’š

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Cinque Pi is probably one of the easiest pasta sauces there are. The name refers to the main ingredients of the sauce, all starting with a “p” in Italian: pomodoro (tomato), panna (cream), parmigiano (Parmesan cheese), prezzemolo (parsley) and pepe (pepper). It’s loaded with umami and can be completed in less than a quarter of an hour. I like to serve it with low-carb, high-protein chickpea fusilli, but obviously you can use any pasta you like. Decorate with seasonal edible flowers and you’ll have yourself a nifty supper.

Fry organic cherry, preferably truss, tomatoes. After a while, they will turn into a soupy sauce. Let simmer until most of the liquide has evaporated. Add cream and blend until smooth. Season with black pepper and lots of grated Parmesan cheese. Add salt if needed.

In the meantime, boil pasta of your choice until almost al dente. Strain and add to the sauce. Simmer until al dente and add chopped parsley. Buon appetito!

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