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Fusilli Salad with Pesto

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January 8, 2018
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A delicious salad in the colours of Italy


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

Make With


  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. Decorate with basil leaves.

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