Fusilli with Spinach, Beetroot and Turmeric

Bronze die pasta. Indulge yourself in a combination of a subtle hint of Spinach, Beetroot and Turmeric in each bite for an authentic Italian pasta experience. This pasta is slow dried at low temperature to maintain the integrity of the wheat/durum wheat protein. Serving suggestion: cook the pasta in lightly salted boiling water for 3/4 minutes al dente, drain and serve with a light sauce using butter or olive oil, and a sprinkle of parmesan cheese. Packet of 200gr serve 2.