- Total Fat
- Total Carbohydrates
500g Barilla Fusilli
1⁄2 jar Barilla Ricotta sauce
1⁄4 bunch basil leaves, washed, torn
1 spring onion, thinly sliced
1 punnet cherry tomatoes, washed, quartered
1 celery stick, thinly sliced
2 handfuls rocket, washed
100g salted ricotta, grated or Pecorino cheese
Extra Virgin Olive oil
Rock salt, for pasta water
Salt and pepper, to taste
Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams per litre of water. Add the Barilla Fusilli and cook according to the instructions on the box.
SEASON THE VEGETABLES
Place oil, basil, spring onion, cherry tomatoes and celery in a bowl and season to taste.
DRAIN THE PASTA
Once the pasta is cooked, drain and toss into the bowl with the vegetables.
PREPARE THE SALAD
Allow the pasta to absorb all juices then add the Ricotta sauce, rocket and Pecorino Romano cheese.
STIR AND SERVE
Stir well to combine then serve immediately.