INGREDIENTSFusilli with Ricotta Prima Dolce®
- 4 oz. Short fusilli
- 1/4 cup Onion, finely diced
- 3 tbsp. Baby green peas
- 1/4 cup Vegetable stock
- 3 tbsp. Extra virgin olive oil
- 4 oz. Grande Ricotta Prima Dolce®, cubed
- Grande Romano, grated to taste
- 2 tbsp. Fresh mint
DIRECTIONSFusilli with Ricotta Prima Dolce®
- Cook pasta until al dente.
- While pasta is cooking, sauté onion until translucent, then add peas and vegetable broth and allow to slightly reduce.
- Strain pasta, add to sauté pan and toss to coat.
- Add cubed Grande Ricotta Prima Dolce®, gently toss to combine.
- Stir in mint and garnish with Grande Romano, if desired.