Fusilli Tricolore Pesto

Fusilli Tricolore Pesto

Ingredients

  • Fusilli Tricolore (A2) – 200 g
  • Pesto sauce (H29) – 80 g
  • Mozzarella balls – 8 pcs
  • Cherry tomatoes – 5 pcs
  • Rocket leaves – 10 pcs
  • Pine nuts – 1 tsp
  • Grated Parmesan – 1 tsp

Preparation

  1. Heat the Fusilli Tricolore for 30 sec. in boiling water.
  2. Cut the cherry tomatoes in half
  3. In a large bowl, combine the pasta, mozzarella, cherry tomatoes, arugula leaves, pine nuts and grated Parmesan cheese.
  4. Reserve a few tomatoes and mozzarella balls for decoration
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Fusilli Tricolore

Pesto

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