Fusilli salad with pesto
A delicious salad in the colours of Italy
4 Serves 10 min Easy
- 400g of Panzani fusilli
- 16 cherry tomatoes
- 16 mozzarella balls
- 5 tablespoons of Panzani Pesto
- 40g of pine nuts
- A few basil leaves
- Cook the fusilli according to the directions on the packet. Leave to cool.
- 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.
- Mix the fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Decorate with basil leaves. c.
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