Pesto Fusilli Pasta Salad
by
Mike Reid
INGREDIENTS
200g Fusilli
½ bunch basil, slightly ripped up, reserve a few leaves for garnish.
2 tbsp pine nuts, roasted
2 tbsp Parmesan, grated
100ml Olive oil (Plus 50ml more to finish your pasta)
Zest of half a lemon
Pinch of salt & Pepper to taste
100g Bocconcini (Burrata or mozzarella)
METHOD
Cook Fusili pasta as per the packet instructions, drain, and place in a bowl to cool.
Into a Blender place the pinenuts, parmesan, Basil, Lemon zest, Salt & Pepper and Olive Oil
Blend until well combined. (If you have a Nutri Bullet or similar, use that)
Stir Pesto mixture through the pasta
Add Boccincini as whole pieces into the pasta mix.
Adjust seasoning
Serve in your favourite salad bowl, and garnish with picked basil and grated Parmesan