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.
