8 oz PIENO Rotini
3 oz thinly sliced baby zucchinis
3 oz broccoli
2 oz julienne cut shallots
7 oz coconut cream (milk cream option if preferred)
5 tbsp olive oil
2 oz sliced almonds
1 tbsp salt
1 tbsp black pepper
1 ½ tbsp sliced small chives
4 tbsp grated pecorino cheese (optional)
In a skillet, sauté shallots for 2 minutes at med-high temperature with olive oil.
Add zucchinis and continue stirring for an additional second. Next, add the broccoli and almonds for another additional 2 minutes. Finally, add cream, black pepper, chives, pecorino cheese, stir.
Add PIENO* to mix.
*Cook pasta at the same time as cream and vegetables (reserve some cooking water to incorporate into sauce).
PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.