Fusilli
+ Pesto
Salade de Fusilli au Pesto
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400g of Panzani Fusilli
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16 cherry tomatoes
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16 mozzarella balls
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5 tablespoons of Panzani Pesto
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40g pine nuts
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A few basil leaves
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1. Cook the Fusilli according to the directions on the packet. Leave to cool.
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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.
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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.
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