WARM BARILLA FUSILLI
SALAD WITH CHERRY TOMATOES AND RICOTTA SAUCE
- 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
1 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.
2 SEASON THE VEGETABLES
Place oil, basil, spring onion, cherry tomatoes and celery in a bowl and season to taste.
3 DRAIN THE PASTA
Once the pasta is cooked, drain and toss into the bowl with the vegetables.
4 PREPARE THE SALAD
Allow the pasta to absorb all juices then add the Ricotta sauce, rocket and Pecorino Romano cheese.
5 STIR AND SERVE
Stir well to combine then serve immediately.