Fusilli Salad with peas and hazelnuts recipe

Fusilli Salad with peas and hazelnuts recipe
Serves 4
Preparation 10 min
Cooking 25 min

Cook the pasta in a large pot of salted boiling water until al dente. • Drain well and cool under cold running water. Drain again and dry on a clean kitchen cloth.Transfer to a large salad bowl. • Cook the peas in a large pot of salted boiling until tender, about 5 minutes. Drain well and cool under cold running water. Drain well and add to the bowl with the pasta. • Beat the oil and mustard in a small bowl with a fork. • Drizzle over the salad and season with salt and
pepper.Toss well. • Add the hazelnuts and Pecorino and toss again. Garnish with parsley and serve.

Ingredient :
1 lb (500 g) fusilli pasta
2 cups (300 g) fresh or frozen peas
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon French mustard
Salt and freshly ground black pepper
1/3 cup (50 g) chopped hazelnuts
5 oz (150 g) aged Pecorino cheese, cut into flakes
1 tablespoon finely chopped parsley, to garnish

Penne Salad with tomatoes and mozzarella recipe

Penne Salad with tomatoes and mozzarella recipe
Serves 4
Preparation 10 min + 30 min to rest
Cooking 15 min

Place the tomatoes, mozzarella, garlic, oil, and basil in a large salad bowl. Mix well and let rest for 30 minutes. • Cook the pasta in a large pot of salted boiling water until al dente. • Drain well and cool under cold running water. Drain again and dry on a clean kitchen cloth. • Add the pasta to the bowl with the dressing. Remove and discard the garlic.Toss well. • Garnish with basil and serve.

Ingredient :
1 /2 lb (150 g) cherry tomatoes, halved
14 oz (400 g) fresh mozzarella balls, drained
1 clove garlic, lightly crushed but whole
1/3 cup (90 ml) extra-virgin olive oil
Leaves from 4 sprigs of basil, torn, + extra, to garnish
1 lb (500 g) penne (or other short pasta shape)

Fusilli Salad with cherry tomatoes and ricotta recipe

Fusilli Salad with cherry tomatoes and ricotta recipe
Serves 4
Preparation 15 min
Cooking 15 min

Cook the pasta in a large pot of salted boiling water until al dente. • Beat together the ricotta, oil, garlic, and basil in a large salad bowl to make a smooth dressing. Season with salt and pepper. Mix well. • Drain the pasta and cool under cold running water. Drain again and dry on a clean kitchen cloth. • Add the pasta and tomatoes to the bowl with the dressing.Toss well. • Garnish with basil and serve.

Ingredient :
12 oz (3S0 g) ricotta cheese, drained
1/3 cup (90 ml) extra-virgin olive oil
1 clove garlic, finely chopped
20 basil leaves, torn + extra, to garnish
Salt and freshly ground blacl< pepper
1 lb (500 g) fusilli (or other short pasta shape)
20 cherry tomatoes, halved