WARM FUSILLI SALAD

WITH CHERRY TOMATOES & RICOTTA SAUCE

  • 422.2
    Calories
  • 11.0g
    Total Fat
  • 16.7g
    Protein
  • 60.8g
    Total Carbohydrates
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  • Skill
    Beginner

A delicious vegetarian meal the whole family will love.

Ingredients

Ingredients for 6 people

  • 500g Barilla Fusilli
  • ½ jar Barilla Ricotta sauce
  • ½ bunch basil leaves, washed and torn
  • 1 spring onion, thinly sliced
  • 200g cherry tomatoes, washed and quartered
  • 1 celery stick, thinly sliced
  • 2 handfuls rocket, washed
  • 100g Pecorino, grated
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Salt and pepper, to taste

Instructions

  1. 1 TO START

    Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water. Drop the Fusilli into the boiling water and cook as per the instructions on the box. 

  2. 2 MAKE THE SAUCE

          Place oil, basil, spring onion, cherry tomatoes and celery in a bowl and season to taste. Once the pasta is cooked, drain and toss into the bowl with the vegetables. 


  3. 3 ADD SAUCE TO THE PASTA

    Add the Ricotta sauce, rocket and Pecorino. Stir well to combine and allow the pasta to absorb all the juices.

  4. 4 SERVE
    Serve immediately.

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