WARM BARILLA FUSILLI

SALAD WITH CHERRY TOMATOES AND RICOTTA SAUCE

Made with

Barilla Fusilli

Share
Print
Prep
Cook
Skill
Beginner
Diet
Vegetarian


422.2
Calories
11g
Total Fat
16.7g
Protein
60.8g
Total Carbohydrates

Ingredients

Ingredients for 6 people

    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

Instructions

  • TO START

    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.

     
Show more