Fusilli bucati cortitricolour

N. 862

15 min
10 min
4 people
Easy

INGREDIENTS

Italian Wheat Fusilli Bucati Corti no. 862 400g
Cherry tomatoes 200g
Mini buffalo mozzarella 200g
Genoese pesto 90g
Pitted Taggiasca olives 3 tbsp
Fresh basil to taste
Extra virgin olive oil to taste
Salt to taste

PREPARATION

  1. Cook the Fusilli Bucati Corti no. 862 to an al dente texture in abundant salted water.
  2. Once cooked, drain the pasta, rinse under cold water and transfer to a large bowl. Coat the fusilli with a drizzle of oil and leave to cool fully.
  3. Cut the cherry tomatoes in half or in quarters and set aside.
  4. Coat the pasta with pesto and add the cherry tomatoes, olives and strips of basil.
  5. Mix well and let rest in the refrigerator for 20 to 30 minutes.
  6. Finally, add the chopped mini mozzarella, plate up and garnish with some fresh basil leaves.

Recommended pasta for this recipe

Fusilli bucati corti
N. 862 - Italian wheat
Fusilli bucati corti

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