Cold pasta salad with fusilli and seafood fantasy
Leonardo Pellacani
Menù Ingredients
480 g Fusilli pasta
90 g courgettes
to taste Fresh parsley
to taste salt
For 6 persons
Cook the fusilli pasta in abundant salted boiling water; strain and leave to cool. Cut the courgettes into slices. Strain the liquid from the Èmaremix and cut it into smaller pieces. Mix all the ingredients. Finally dress with olive oil aromatized with parsley and a little chopped parsley.
