Warm fusilloni tossed with blistered tomatoes, hearty cannellini beans, juicy olives and green tapenade, then finished with rocket and Parmigiano Reggiano
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 485 |
| Fat | 16g |
| Saturates | 3g |
| Protein | 11g |
| Carbs | 80g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Place the cherry tomatoes, garlic and rosemary in a roasting tray, drizzle with the olive oil and season with salt and pepper. Roast for 20-25 minutes until the tomatoes are blistered.
While the tomatoes roast, cook the fusilloni in a large pan of well-salted boiling water for 7 minutes until al dente.
Remove the tray from the oven and add straight into a bowl with the warm pasta, along with all the pan juices. Stir in the cannellini beans, olives, tapenade and olive oil until well coated.
Just before serving, toss the salad with the rocket and Parmigiano Reggiano then pile onto a platter with and finish with a final drizzle of olive oil. Serve immediately.
