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Fussili with Berryland Sun- Dried Tomato & Goji Berry

March 26, 2018


400 gr Maggiri Handmade Fussili Pasta With Turmeric

270 gr  sun-dried tomatoes & goji berry Berryland 

1 garlic cloves 

Salt Odyssey Sea Salt "Fleur de Sel"

freshly ground black pepper

1 cup fresh basil leaves 

1/2 cup freshly grated Parmesan 


Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta to taste, with salt and pepper and serve.

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