Ensalada de fusilli y pulpo con pesto de canónigos

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Ensalada de fusilli y pulpo con pesto de canónigos. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Ensalada de fusilli y pulpo con pesto de canónigos is one of the most popular of current trending meals in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. Ensalada de fusilli y pulpo con pesto de canónigos is something which I have loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Ensalada de fusilli y pulpo con pesto de canónigos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de fusilli y pulpo con pesto de canónigos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada de fusilli y pulpo con pesto de canónigos is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada de fusilli y pulpo con pesto de canónigos estimated approx 20 minutos.

To get started with this recipe, we must first prepare a few components. You can cook Ensalada de fusilli y pulpo con pesto de canónigos using 5 ingredients and 6 steps. Here is how you cook it.

La pasta con pesto es un clásico, hoy os dejo una versión diferente y también riquísima

Ingredients and spices that need to be Get to make Ensalada de fusilli y pulpo con pesto de canónigos:

1. 80 gramos fusilli
2. 100 gramos pulpo cocido
3. 3 tomates cherry en rama
4. 3-4 cucharadas pesto de canónigos
5. Sal

Instructions to make to make Ensalada de fusilli y pulpo con pesto de canónigos

1. Cocer los fusilli en agua con sal según indicaciones del fabricante, que queden al dente
2. Escurrir, pasar por agua fría para cortar la cocción y dejar escurrir muy bien
3. Mientras cuecen los fusilli cortar los tomates en cuartos y el pulpo en rodajas finas
4. Poner todo en un bol y aliñar con el pesto. Mezclar bien
5. Emplatar y servir
6. Buen provecho!!!

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