Rye Fusilli with Bolognese Bianco

Rye Fusilli with Bolognese Bianco 

Yields: 2 servings

Ingredients:

• 1 package Pasta Queen Rye Fusilli (10 oz)
• 1 container Pasta Queen Bolognese Bianco (12 oz)
• ¼ cup fresh Parmesan, finely grated
• ¼ cup toasted breadcrumbs
• Zest of ½ lemon
• Juice of ½ lemon
• Fresh parsley, chopped (optional)
• Extra virgin olive oil, for finishing (optional)
  

Method:

• Gently warm the Bolognese Bianco in a saucepan over medium-low heat, stirring occasionally until heated through.
• Do not allow the sauce to boil, as gentle heat preserves its creamy texture.
• Bring a large pot of generously salted water to a boil.
• Cook the fresh rye fusilli for 3–4 minutes, or until al dente.
• Reserve ¼ cup of the pasta water before draining.
• Add the cooked pasta directly to the warm sauce.
• Toss gently, adding a splash of reserved pasta water if needed to loosen the sauce and help it coat every twist of the fusilli.
• Stir in half of the Parmesan.
• Divide between two bowls.
• Top with the remaining Parmesan, toasted breadcrumbs, fresh lemon zest, and a squeeze of lemon juice.
• Garnish with chopped parsley and a drizzle of extra virgin olive oil, if desired.
  

Chef's Tip

The rye fusilli has a subtle nutty flavor that pairs beautifully with the rich Bolognese Bianco. The toasted breadcrumbs add a satisfying crunch, while the fresh lemon zest and juice brighten the dish and balance its richness for the perfect finishing touch.