Fusilli with arugula
Instructions
Cook fusilli until al dente, rinse well under running water to stop cooking, drain again, put them in a bowl and toss with 2 tablespoons oil.
While the pasta is cooking, cut the mozzarella into cubes and put it to lose some of the serum on a colander.
Grana lamellae cut, divide segments to the tomatoes, rucola, washed shredded.
Combine all these ingredients to pasta, along with the mozzarella.
Dissolve the chili powder with lemon juice, add a pinch of salt, the remaining oil and beat with a fork.
Pour the sauce over the pasta salad, stir and serve.
Ingredients and dosing for 4 persons
- 300 g of type pasta fusilli
- 200 g of mozzarella
- 100 g of fresh parmesan cheese
- 1 bunch of arugula salad
- 150 g of green tomatoes
- 2 tablespoons of lemon juice
- 6 tablespoons of olive oil
- 1 pinch of chili powder
- 1 == Pto Meeting