Organic Fusilli with Vegan Pesto & Taggiasche Olives

SERVE 2

• 1 cup (200 grams) of Fusilli pasta
  
• Few drops of Extra Virgin Olive Oil
• Frantoio D'Oneglia Vegan Pesto (or any other pesto in the pesto collection)
• Frantoio D'Oneglia Taggiasche pitted olives

DIRECTIONS

1. 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.
2. When the pasta is ready drain it and transfer in a pot adding the basil pesto and 1 tablespoon of pasta cooking water. Mix!
3. Serve just like it is sprinkling a few drops of Extra Virgin Olive Oil and topping the pasta with some Taggiasca olives.