Fusilli with Sicilian Pesto
- 1 cup (200 grams) of E’Viva Fusilli
- 1 tablespoons of Redoro Extra Virgin Olive Oil
- 1/2 Agromonte Sicilian Pesto
- Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Fusilli pasta and cook according to the package directions.
- When the pasta is ready, drain it and add the Agromonte Sicilian Pesto sauce with some pasta cooking water.
- Mix and serve sprinkling some extra virgin olive oil.
- Arianna Scutiero