Fusilli with Pesto Barilla alla Genovese, cheese fondue and mushrooms
Fusilli with Pesto Barilla alla Genovese, cheese fondue and mushrooms
25 minutes total
A classic Pesto Barilla alla Genovese and Fusilli dish is elevated with the addition of a rich smooth cheese sauce. Finished with finely sliced raw mushrooms this gives an added texture and freshness to it.
Ingredients
Serves 2
| 160 g | Fusilli Barilla |
| 100 g | Pesto Barilla alla Genovese |
| 5 g | Butter |
| 5 g | Potato starch |
| 100 ml | Milk |
| 100 g | Asiago cheese or lightly aged cheese, finely grated |
| 80 g | Porcini or chestnut mushrooms, very finely sliced |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a pot of salted water to a boil and cook the Fusilli Barilla according to packet instructions, until al dente.
Step 2
Drain and remove from the heat.
Step 3
Meanwhile, heat a frypan until just hot. Add the butter and heat until bubbling, then stir in the potato starch and cook for 1-2 minutes until thickened.
Step 4
Whisk in the milk and cook for another 1-2 minutes until just thickened.
Step 5
Add the grated cheese and stir continuously over a low heat until the cheese is completely melted, giving a smooth and creamy fondue. Turn off the heat and set the fondue aside.
Step 6
Pour the cooked pasta into a large bowl and toss together with the Pesto Barilla alla Genovese until coated.
Step 7
Scatter the sliced mushrooms over the top and serve immediately.
