135 g of PURO Red Pesto
160 g of wholemeal fusilli pasta
EVO oil to tase
Salt to taste
Parmigiano Reggiano cheese
HOW TO PREPARE IT:
Cook the wholemeal fusilli pasta in boiling salted water and drain while still “al dente”.
Cut in small pieces some eggplants and fry them rapidly.
Pour the red pesto in a wok for pasta, add a few tablespoons of cooking water. Drain the pasta and dip it in the red pesto.
Mix and complete the dish with a pinch of extra virgin olive oil, the previously fried eggplants and a sprinkle of Parmigiano Reggiano Cheese.