Fill a large pot with 5 liters of water and put it on high heat. Once the water starts to boil, add 35 gr. salt and add the MISKO Twirls (Fusilli) Whole Wheat. Stir with a fork and boil.
500 gr MISKO Twirls (Fusilli) Whole Wheat
In a pan, over medium-high heat, add the hazelnuts. Lightly roast them on all sides.
50 gr hazelnuts
Remove the hazelnuts from the pan and set aside. In the same pan, add the olive oil and after it heats up, add the garlic cloves. Flavor the olive oil with the garlic and remove it after 2-3 minutes.
4 tbsp olive oil, 2 garlic cloves
Add the vegetables and sauté for 5-7 minutes, stirring frequently.
1 zucchini, cut into cubes, 1 eggplants, cut into cubes, 2 peppers, cut into cubes
Add the tomato paste and cook for another 2-3 minutes. If our sauce is thick enough, add a little water from the boiling pasta.
2 tbsp tomato paste
Chop the mint and basil and add to the pan. Mix well and add salt and freshly ground black pepper.
10 fresh basil leaves, 10 fresh mint leaves, salt, freshly ground black pepper
Add the pasta to a bowl and the vegetables. Mix well and serve with the roasted hazelnuts.