{"id":102089,"date":"2025-05-07T06:57:40","date_gmt":"2025-05-07T06:57:40","guid":{"rendered":"https:\/\/graziamagazine.com\/us\/?post_type=articles&#038;p=102089"},"modified":"2025-05-07T06:59:56","modified_gmt":"2025-05-07T06:59:56","slug":"spring-favorite-fusilli-with-peas-recipe-by-chef-hugo","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/us\/articles\/spring-favorite-fusilli-with-peas-recipe-by-chef-hugo\/","title":{"rendered":"A Spring Favorite: Fusilli with Peas Recipe by Chef Hugo"},"content":{"rendered":"<figure id=\"attachment_102091\" aria-describedby=\"caption-attachment-102091\" style=\"width: 1600px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-102091\" src=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/design-sans-titre-2025-05-02t172528.886.png\" alt=\"This vibrant fusilli with peas recipe from Top Chef\u2019s Hugo Riboulet is perfect for spring.\" width=\"1600\" height=\"900\" srcset=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/design-sans-titre-2025-05-02t172528.886.png 1600w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/design-sans-titre-2025-05-02t172528.886-300x169.png 300w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/design-sans-titre-2025-05-02t172528.886-1024x576.png 1024w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/design-sans-titre-2025-05-02t172528.886-768x432.png 768w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/design-sans-titre-2025-05-02t172528.886-1536x864.png 1536w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/design-sans-titre-2025-05-02t172528.886-400x225.png 400w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/design-sans-titre-2025-05-02t172528.886-155x87.png 155w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><figcaption id=\"caption-attachment-102091\" class=\"wp-caption-text\">Photo Credit: Panzani<\/figcaption><\/figure>\n<p>With warm weather and longer days, <a href=\"https:\/\/graziamagazine.com\/us\/articles\/5-vegetables-for-debloating-weight-loss\/\">spring brings a wave of seasonal ingredients we love<\/a> to cook with, especially peas. They shine in <a href=\"https:\/\/graziamagazine.com\/us\/articles\/tiktok-feta-pasta-gigi-hadid-pasta\/\">pasta dishes<\/a>, as chef Hugo Riboulet demonstrates. This passionate chef from Ard\u00e8che, who rose to fame on <em>Top Chef 2023<\/em>, won hearts with his bold yet traditional, <a href=\"https:\/\/graziamagazine.com\/us\/articles\/12-delicious-filling-salad-recipes-pinterest\/\">vegetable-centric cooking<\/a>. Panzani enlisted him to elevate their new gourmet fusilli, Fermes &amp; G\u00e9n\u00e9reuses. Crafted with bronze molds and 100% French wheat, these pastas are thicker, firmer, and perfect for holding sauce. The result? A fresh, flavorful recipe featuring horseradish pea pur\u00e9e, green asparagus, fresh peas, pea pod oil, ricotta di Buffala, and finger lime\u2014definitely one to try!<\/p>\n<figure id=\"attachment_102093\" aria-describedby=\"caption-attachment-102093\" style=\"width: 1024px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-102093\" src=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/pan-fermes-fond-16724-packshot-gamme-1024x682-1.jpg\" alt=\"\" width=\"1024\" height=\"682\" srcset=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/pan-fermes-fond-16724-packshot-gamme-1024x682-1.jpg 1024w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/pan-fermes-fond-16724-packshot-gamme-1024x682-1-300x200.jpg 300w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/pan-fermes-fond-16724-packshot-gamme-1024x682-1-768x512.jpg 768w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/pan-fermes-fond-16724-packshot-gamme-1024x682-1-400x266.jpg 400w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/pan-fermes-fond-16724-packshot-gamme-1024x682-1-155x103.jpg 155w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption id=\"caption-attachment-102093\" class=\"wp-caption-text\">Photo Credit: Panzani<\/figcaption><\/figure>\n<h2><strong>Chef Hugo Riboulet\u2019s Fusilli with Peas Recipe for Panzani<\/strong><\/h2>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>400 g Fusilli<\/li>\n<li>300 g fresh peas<\/li>\n<li>100 g cr\u00e8me fra\u00eeche<\/li>\n<li>1 tbsp grated horseradish<\/li>\n<li>200 g green asparagus<\/li>\n<li>100 g ricotta di Buffala<\/li>\n<li>200 g grapeseed oil<\/li>\n<li>1 finger lime<\/li>\n<li>Salt, pepper<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li><strong>Horseradish Pea Cream:<\/strong> Cook the peas in boiling salted water for 4 minutes. Blend with cr\u00e8me fra\u00eeche, horseradish, salt, and pepper. Add water to loosen if needed.<\/li>\n<li><strong>Asparagus:<\/strong> Trim the woody ends. Cut into 5 cm diagonal slices and saut\u00e9 in olive oil over low heat for 5\u20136 minutes.<\/li>\n<li><strong>Pea Pod Oil:<\/strong> Blend 70g of pea pods with 200g grapeseed oil for 5 minutes. Strain through a fine sieve, bring to a boil, then strain again using a clean towel for clarity.<\/li>\n<li><strong>Fusilli:<\/strong> Cook the pasta in salted water (10g per liter) for 10 minutes. Toss with the pea cream. Add pasta water to loosen sauce if needed. Add asparagus and fresh peas, reserving some tips for plating.<\/li>\n<li><strong>To Serve:<\/strong> Plate the pasta with remaining peas and asparagus. Drizzle with pea pod oil, dot with fresh ricotta, and finish with finger lime pearls.<\/li>\n<\/ol>\n<figure id=\"attachment_102094\" aria-describedby=\"caption-attachment-102094\" style=\"width: 1024px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-102094\" src=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/2296412_w1300h866cxt0cyt0cxb1920-1024x683-1.jpg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/2296412_w1300h866cxt0cyt0cxb1920-1024x683-1.jpg 1024w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/2296412_w1300h866cxt0cyt0cxb1920-1024x683-1-300x200.jpg 300w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/2296412_w1300h866cxt0cyt0cxb1920-1024x683-1-768x512.jpg 768w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/2296412_w1300h866cxt0cyt0cxb1920-1024x683-1-400x267.jpg 400w, https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2025\/05\/2296412_w1300h866cxt0cyt0cxb1920-1024x683-1-155x103.jpg 155w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption id=\"caption-attachment-102094\" class=\"wp-caption-text\">Photo Credit: Panzani<\/figcaption><\/figure>\n<p>Chef Hugo Riboulet\u2019s fusilli with peas for Panzani\u2014sunshine in a bowl! Enjoy this delightful dish that captures the essence of spring.<\/p>\n<p class=\"p1\"><a href=\"https:\/\/www.grazia.fr\/cuisine\/recettes\/parfaite-pour-les-beaux-jours-voici-la-recette-des-fusilli-aux-petits-pois-du-chef-hugo-riboulet-1153062.html\" target=\"_blank\"><span class=\"s1\"><b>**Parfaite pour les beaux jours : voici la recette des fusilli aux petits pois du chef Hugo Riboulet**<\/b><\/span><\/a><\/p>\n<p class=\"p2\"><i>This article first appeared on grazia.fr \u2013 Author: Pierre-Guillaume Ligdamis<\/i><\/p>\n","protected":false},"author":42697,"featured_media":102091,"template":"","format":"standard","categories":[6939,16],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.5 (Yoast SEO v20.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A Spring Favorite: Fusilli with Peas Recipe by Chef Hugo<\/title>\n<meta name=\"description\" content=\"Chef Hugo\u2019s fusilli with peas recipe is sunshine in a bowl\u2014featuring asparagus, ricotta, and pea pod oil. 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