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.