Tomato and spinach hélices

with burrata and fresh figs



100 g of Gallo Bio hélices for salads

20 g of pine nuts

40 g of pistachios, peeled

30 g of fresh basil, stripped of leaves

40 g of dried tomato

30 g of parmesan cheese

50 ml of olive oil

1 fresh burrata

3 ripped figs

Salt and pepper


Step 1

Cook the pasta in abundant boiling water with a pinch of salt. For the pesto, mix the pine nuts, pistachios, basil, dry tomato and diced parmesan cheese.

Step 2

Add olive oil. In a food processor, blend until you get a smooth paste. Add the pesto to the pasta and serve. Cut the figs and shred the burrata.

Step 3

Add a little bit of olive oil on top and add a few basil leaves to decorate.

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