WARM BARILLA FUSILLI

SALAD WITH CHERRY TOMATOES AND RICOTTA SAUCE

Made with

Barilla Fusilli

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  • 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.

     
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