Cordon bleu with pasta and green vegetables

Fusilli, the word presumably comes from fuso, as traditionally it is “spun” by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape (source Wikipedia). Cordon bleu, original from Switzerland, veal wrapped around a slice of ham and a slice of cheese, fried in a pan for about 15 minutes. And the healthy part of my dish is a mix of green beans, zucchini and wild mushroom. This gives a nice spring color to my dish.

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