Fusilli pasta with mustard pesto and cheese sauce
Leonardo Pellacani
Menù Ingredients
80 g. Fusilli pasta
q.s. Milk
q.s. Crispy Prosciutto
Serve 1
Cook the fusilli in boiling salted water. In a pan combine the mustard pesto and the cheese sauce adding a drop of milk. Drain the fusilli and sauté them in the pan with the prepared sauce. Garnish with crispy prosciutto and organic seeds mix.
FUSILLI CON PESTO DI SENAPE E CREMA AI FORMAGGI
Ingredienti Menù:
Ècremaiformaggi
Pesto di Senape
