Organic Fusilli with Vegan Pesto & Taggiasche Olives

Organic Fusilli with Vegan Pesto & Taggiasche Olives


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  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.

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  • Arianna Scutiero
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