Joining the many gluten-free pastas made from vegetables is fava bean fusilli, from Explore Cuisine, a company that specializes in such alternatives. The little corkscrews have a mild flavor, but they’re softer and somewhat more fragile than traditional fusilli, so they’re best cooked al dente. Toss them with pesto or fresh chopped tomatoes and herbs, or diced butternut squash and mushrooms as the weather cools.
Explore Cuisine Fava Bean Fusilli, $25 for six 8-ounce boxes, explorecuisine.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
