Wholewheat fusilli pasta with sundried tomatoes, rocket pesto and buffalo mozzarella

Preparation time:30 mis.


A unique tasting recipe thanks to Well Bouillon


  • 320g wholewheat fusilli pasta
  • 50 g sun-dried tomatoes
  • 20g buffalo mozzarella
  • 1 clove of garlic
  • 100g of rocket
  • Well Granulated Bouillon N. 9 Porcini Mushrooms
  • 100 ml extra virgin olive oil
  • 20g pine nuts
  • 50g grated cheese
  • Salt and pepper


Boil plenty of salted water in a pan. Cook the fusilli al dente (so that it is still a bit hard)
Blend the rocket, garlic, pine nuts, grana cheese, Well Granulated Bouillon N. 9 Porcini Mushrooms, salt and pepper in a mixer. Cut the sun-dried tomatoes finely into julienne pieces.
Strain the pasta al dente keeping aside one ladle of cooking water Toss the cold pasta with the pesto and a drop of the pasta water. Add the sun-dried tomatoes and plate up.
Decorate with the buffalo mozzarella cut into small pieces. Serve immediately.