Lunch in the Garden
A quick and delicious Fusilli Salad recipe...
It needn't be a complete event, just a yummy platter, a few garden plucked blooms, and lunch in the garden is done!
We recently tested Sabato's zesty Fusilli Salad, combined with Chilli Tuna, Lemon and Pine Nuts, which was quick and easy to make — a perfect dish to throw together for when you have a few extra people in the house. Top tip is that it can also be made with Cannellini Beans instead of pasta. Versatile, fresh, and delicious.
Fusilli Chilli Tuna, Lemon and Pine Nuts
Serves 3-4
INGREDIENTS
250g Rustichella fusilli pasta
Pinoli pine nuts, toasted
3x 80g tins Callipo tuna with chilli in oil (use oil too)
Half jar Sabarot red pepper drops
Juice of half a lemon
Lemon zest
3-4 Tbsp Forvm Chardonnay vinegar
Mint, finely chopped
Italian parsley, finely chopped
A'Court Camille Dress in Blue Meadow, $1385.00
METHOD
Cook the fusilli in plenty of salted boiling water until al dente.
Meanwhile, toast the pine nuts until golden. Once the fusilli is done, drain and place into a bowl. Fold through the remaining ingredients.
Finish with chopped parsley and mint and serve.
