1 bag (500g) Fatti's & Moni's Bellissimo Farfalle Pasta Bows 1 cup mayonnaise 1 cup (200g) cherry tomatoes, halved 1 cup cubed mozzarella 1 cup biltong, thinly sliced ½ tsp each salt & pepper, to season
Serving suggestion: Basil leaves
METHOD
1. Add the Fatti's & Moni's Bellissimo Farfalle Pasta Bows to a large pot of salted boiling water and cook for about 10-12 minutes until the pasta is al denté. Strain the pasta, transfer it to a baking tray and refrigerate for 10 minutes until cooled. *Chef’s Tip: The perfect opportunity to use leftover cooked pasta!
2. To a large serving bowl, add the cooled pasta, mayonnaise, tomatoes, mozzarella, ¾ cup of biltong, salt and pepper and gently mix until everything is well combined. *Chef’s Tip: Add your favourite Afro-Italian-inspired flavours!
3. Sprinkle the remaining ¼ cup of biltong over the pasta and garnish generously with fresh basil leaves. Serve and ENJOY!
2 Comments
Serves: 4
Hands-on time: 10 minutes
Hands-off time: 22 minutes
INGREDIENTS
1 bag (500g) Fatti's & Moni's Bellissimo Farfalle Pasta Bows
1 cup mayonnaise
1 cup (200g) cherry tomatoes, halved
1 cup cubed mozzarella
1 cup biltong, thinly sliced
½ tsp each salt & pepper, to season
Serving suggestion:
Basil leaves
METHOD
1. Add the Fatti's & Moni's Bellissimo Farfalle Pasta Bows to a large pot of salted boiling water and cook for about 10-12 minutes until the pasta is al denté. Strain the pasta, transfer it to a baking tray and refrigerate for 10 minutes until cooled. *Chef’s Tip: The perfect opportunity to use leftover cooked pasta!
2. To a large serving bowl, add the cooled pasta, mayonnaise, tomatoes, mozzarella, ¾ cup of biltong, salt and pepper and gently mix until everything is well combined. *Chef’s Tip: Add your favourite Afro-Italian-inspired flavours!
3. Sprinkle the remaining ¼ cup of biltong over the pasta and garnish generously with fresh basil leaves. Serve and ENJOY!
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