Fusilli with Pesto Barilla alla Genovese, cheese fondue and mushrooms

Name: Fusilli with Pesto Barilla alla Genovese, cheese fondue and mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 160 g Fusilli Barilla; 5 g Butter; 5 g Potato starch; 100 ml Milk; 100 g Asiago cheese or lightly aged cheese, finely grated; 100 g Pesto Barilla alla Genovese; 80 g Porcini or chestnut mushrooms, very finely sliced

25 minutes

Pesto Mushrooms

A classic Pesto Barilla alla Genovese and Fusilli dish is elevated with the addition of a rich smooth cheese sauce. Finished with finely sliced raw mushrooms this gives an added texture and freshness to it.

Ingredients

2 servings

160 gFusilli Barilla

5 gButter

5 gPotato starch

100 mlMilk

100 gAsiago cheese or lightly aged cheese, finely grated

100 gPesto Barilla alla Genovese

80 gPorcini or chestnut mushrooms, very finely sliced

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a pot of salted water to a boil and cook the Fusilli Barilla according to packet instructions, until al dente. Drain and remove from the heat.

Step 2

Meanwhile, heat a skillet until just hot. Add the butter and heat until bubbling, then stir in the potato starch and cook for 1-2 minutes until thickened.

Step 3

Whisk in the milk and cook for another 1-2 minutes until just thickened.

Step 4

Add the grated cheese and stir continuously over a low heat until the cheese is completely melted, giving a smooth and creamy fondue. Turn off the heat and set the fondue aside.

Step 5

Tip the cooked pasta into a large bowl and toss with the Pesto Barilla alla Genovese until coated.