Fusilli salad with beetroot pesto
Easy
Serve cold
Pasta dello Chef
Very easy
Serve hot
Print recipe
Ingredients
- Fusilli (A1) or Penne (A3) - 300 g
- Bolognaise du Chef (H38) Quatro Formaggi sauce (H12) - 150 g
- Cup “Eco” 26oz (F29) - 1 pc
Preparation
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Ingredients
- Fusilli (A1) or Penne (A3) - 300 g
- Bolognaise du Chef (H38) Quatro Formaggi sauce (H12) - 150 g
- Cup “Eco” 26oz (F29) - 1 pc
Pasta dello Chef
Preparation
Reheat the sauce according to the instructions on the packaging. Reheat the fusilli in lightly salted boiling water for 30 seconds and drain. Pour the fusilli into the cup and cover with 150 g sauce.
Tip: in order to always give identical portions, find the size of ladle that suits you best.