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Fusilli with pesto, chopped pistachios, buffalo mozzarella and basil, with a pack of Michelangelo Mozzarella di Bufala Campana PDO

Recipe

Summer Pasta with Pesto, Pistachios, and Mozzarella

Short pasta tossed with Genoese pesto, diced buffalo mozzarella and chopped pistachios, to serve warm or cold.

Made with Mozzarella Bufala Campana PDO

Ingredients

  • 320 g short pasta
  • 4 tablespoons Genoese pesto
  • 100 g chopped pistachios
  • 200 g buffalo mozzarella
  • Extra virgin olive oil
  • Salt

Preparation

  1. Cook the pasta and drain al dente.

  2. Toss with pesto, diced mozzarella, and chopped pistachios.

  3. Adjust salt and finish with a drizzle of olive oil. Serve warm or cold.

Michelangelo products in this recipe

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