Fusilli
+ Pesto
Salade de Fusilli au Pesto
-
400g of Panzani Fusilli
-
16 cherry tomatoes
-
16 mozzarella balls
-
5 tablespoons of Panzani Pesto
-
40g pine nuts
-
A few basil leaves
-
1. Cook the Fusilli according to the directions on the packet. Leave to cool.
-
2. Wash the cherry tomatoes and cut them in two. Drain the mozzarella balls. Toast the pine nuts for a few minutes in a non-stick pan.
-
3. Mix the Fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Garnish with basil leaves.
You might also like
Salade de Pipe Rigate aux épinards et tomates séchées
Pipe Rigate
Make recipe
Salade de Mini Farfalle à la Grecque
Mini Farfalle
Make recipe
Farfalle au poulet, noix et gorgonzola
Farfalle
Make recipe
Penne Rigate, bœuf aux épices douces et au miel
Penne Rigate
Make recipe