Fusilli with Chilled Cherry Tomato & Salted Ricotta Cream
Experience the ultimate summer pasta: a no-cook, seasonal sauce that transforms fusilli into a creamy, refreshing delight.
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Cooking tools:
- Blender
- Pot
- Colander
- Mixing bowl
- Refrigerator
- Spoon
Ingredients
- 400gram Fusilli Pasta
- 100gram Ricotta cheese (Sheep's Milk)
- 8table_spoon Extra-virgin olive oil
- 12.5cup Cherry Tomato
- 10 Basil (Leaves)
- as needed Salt and Pepper
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