Recipes > Pasta

Summer Quinua Real Fusilli and rice salad with vegetal pesto

Soups & creams
Picture from Emanuela Gornati


  1. Chop the asparagus in 1 cm pieces after eliminating the toughest part, leaving the entire tips. Set aside.
  2. Cut the cherry tomatoes in half and set aside.
  3. For the pesto sauce, crush the basil leaves with the pinions, a bit of sea salt and a small cup of extra virgin olive oil. Mix everything and reserve it for later.
  4. Fill a cooking pot with water. When water boils, add a sea salt teaspoon and scald the asparagus into the boiling water during 3 minutes. Drain and set aside.
  5. In the same water, boil the Quinua real and rice Fusilli during the indicated time on the packaging. Drain and set aside.
  6. Serve the pasta in a crystal bowl together with the asparagus, the cherry tomatoe and the black olives. Dress with the vegetal pesto and decorate with the fresh basil leaves.


    (For 4 people)
  • 1 packet of Quinua Real and rice fusilli 
  • 100 g of cherry tomatoes
  • A bunch of green asparagus
  • A bunch of black olives
  • Fresh basil leaves
  • A bunch of pinions
  • A small cup of extra virgin olive oil
  • Integral sea salt


"You can dress the pasta with diced smoked tofu or white tofu marinated in soy sauce and cooked on the grill."

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