This recipe is taken from the Favuzzi website: https://www.favuzzi.com/en/recipe/cherry-tomato-ricciole
This recipe is made with Ricciole, an original and unusual pasta shape, cylindrical and twisted in a spiral a bit like fusilli. An interesting change from the usual short pasta shapes, ricciole are well suited to a variety of Italian sauces.
Preparation - 30 minutes
Ingredients
Serves 4 to 6
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250 g (1/2 pack) Favuzzi ricciole **Available at The Olive Oil Co.**
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398 ml (1 can) cherry tomatoes
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250 ml (1 cup) edamame (soybeans)
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100 ml (1/2 cup) lightly toasted pine nuts
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1 ball mozzarella di Bufala
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5 basil leaves, roughly chopped
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A pinch of fleur de sel
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Salt and pepper to taste
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A drizzle of Mild or Medium intensity UP Extra Virgin Olive Oil
Preparation
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Cook pasta in salted boiling water for 9 minutes and drain.
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Immediately add cherry tomatoes, edamame, pine nuts and basil.
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Season with salt and pepper and mix well.
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Cut mozzarella in 4 portions, then in smaller cubes.
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To serve, garnish each plate with a portion of mozzarella cubes.
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Finish with a drizzle of olive oil, fleur de sel and freshly ground pepper.