- Cook the Fusilli Bucati Corti no. 862 to an al dente texture in abundant salted water.
- 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.
- Cut the cherry tomatoes in half or in quarters and set aside.
- Coat the pasta with pesto and add the cherry tomatoes, olives and strips of basil.
- Mix well and let rest in the refrigerator for 20 to 30 minutes.
- Finally, add the chopped mini mozzarella, plate up and garnish with some fresh basil leaves.
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
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Recommended pasta for this recipe
Fusilli bucati corti
N. 862 - Italian wheat
RECOMMENDED RECIPES
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