1. Cook the fusilli al dente according to package instructions. In this same water, cook the peas and beans al dente.
2. Fry the garlic and chili in olive oil, add the sour cream and mascarpone. Heat over low heat and stir constantly. After a while, add the green beans, peas and chopped dried tomatoes. Season with salt, pepper and nutmeg. After a few minutes, add the pasta and mix with the sauce. Sprinkle the dish with parmesan cheese.