Piancone Epicureo® Pasta Fusilli Al Ferretto Pesto
Directions
- Bring one gallon of water to a boil in a stock pot then add the salt.
- Drop in the pasta and cook for 10-15 minutes until al dente. Strain the pasta.
- Toss the pasta in a bowl with the pesto sauce.
- Portion the pesto coated pasta in two warm pasta bowls and garnish with sprig of fresh basil and serve.
Ingredients
- 1/2 lb. Piancone Epicureo® Artisan Fusilli Al Feretto Pasta
- 1 gal. water
- 1 tbsp. West Creek® sea salt kosher
- 6 oz. Piancone® Basil Pesto
- 2 ea. Peak Fresh Produce® Basil sprigs, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
