Chickpeas Fusilli with pesto and cherry tomatoes

Fusilli Libré and Ligurian pesto

Ingredients for 4 people: 250 g Fusilli Libré, 150 g Ligurian pesto, 20 cherry tomatoes, 200 g fresh lean cheese (for example primosale), a sprig of basil, salt to taste

Preparation:

Wash the tomatoes, dry and cut into 4 slices; put them in a colander, sprinkle with a little salt and let them lose the vegetation water moving them occasionally, dice (at most one cm) the cheese. Cook the fusilli Libré in boiling water lightly salted, drain “al dente”, pour into a bowl and season with pesto, add tomatoes and cheese, mix carefully, decorated with basil leaves and served immediately.