Fusilli + Pesto

Fusilli salad with Pesto


  • 400g of Panzani Fusilli
  • 16 cherry tomatoes
  • 16 mozzarella balls
  • 5 tablespoons of Panzani Pesto
  • 40g pine nuts
  • A few basil leaves

Preparations steps

  • 1. Cook the Fusilli according to the directions on the packet. Leave to cool.
  • 2. Wash the cherry tomatoes and cut them in two. Drain the mozzarella balls. Toast the pine nuts for a few minutes in a non-stick pan.
  • 3. Mix the Fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Garnish with basil leaves.

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