Fusilloni with rocket pesto and sun-dried tomatoes
Ingredients:
- 1 pack of Atlante Brand Fusilloni
- 40 gr Atlante Brand sun-dried tomatoes
- 70 gr rocket
- 50 gr grated parmesan
- 30 gr grated pecorino
- 30 gr pine nuts
- 130 gr extra virgin olive oil
- 1 clove of garlic
20 minutes
easy
2 people
During the summer, one of the most famous dishes in Italy is certainly cold pasta. Vanessa and Matteo from Belli.demamma decided to prepare a version of this pasta with our Fusilloni paired with a rocket pesto and Atlante Brand sun-dried tomatoes. A quick and easy recipe for an all-Italian harmony of flavours.
The Atlante Brand Fusilloni, with their particular shape, are perfect for collect all the flavour of this pesto even more delicious thanks to the addition of rocket and our sun-dried tomatoes.
METHOD
- Take your rocket and after cutting the hardest parts such as the stems, put it in a mixer. Now add the grated pecorino and parmesan, pine nuts, garlic, oil and Atlante Brand sun-dried tomatoes.
- Then operate your mixer and let it work until you have obtained a green pesto. The longer you let the mixer work, the finer your pesto will be!
- Boil a pot with plenty of salted water and cook your Atlante Brand Fusilloni for the time indicated on the package.
- Drain the pasta al dente and pass it quickly in cold water for half a minute. At this point, drain our Fusilloni again and then add them in a pot with your rocket pesto.
- Now you just have to mix the pasta well with the pesto and add a few of our sun-dried tomatoes cut into pieces. Buon appetito!