Ocado Whole Wheat Fusilli Pasta

Ocado Whole Wheat Fusilli Pasta.
Dried durum whole wheat semolina fusilli pasta.

A classic for a reason, fusilli is a popular pasta known for its corkscrew or spiral shape. This whole wheat pasta is a source of fibre, has a distinct, rich brown colour and a delicious, nutty, and earthy flavour.

The spiral shape is designed to capture and hold onto a variety of sauces in every twist, making it an excellent choice for a wide range of sauces. Enjoy smothered in a rich and chunky tomato ragù to a smooth and creamy pesto or cheese sauce.

It’s perfect for creating a satisfying pasta bake, as its firm texture keeps its shape well in the oven. It's also an excellent choice for pasta salads, as it pairs well with a wide range of vegetables and dressings.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Lemony Pea and Courgette Pasta with Baked Ricotta recipe.

From a classic white spaghetti to a hearty whole wheat penne, we've got the perfect pasta for you, simply search for 'Ocado pasta'.

Store in a cool, dry place away from direct sunlight. Once opened, store in an airtight container.

Boil: 10 mins

1. Place 80g of pasta per person in a saucepan of boiling water (1 litre of water per 80g dried pasta).
2. Cook for 10 minutes, stirring occasionally.
3. When the pasta is cooked, drain immediately.

All appliances vary. These are guidelines only. Ensure the product is pipping hot before serving. Do not rehear.

CAUTION: Not suitable for microwave, grill or oven cooking.

RECYCLE AT RECYCLING POINT
Don't recycle at home

Durum Whole Wheat Semolina, Water.

For allergens, see ingredients in bold.
May contain Mustard and Soya.

Ocado

Produced and packed in Italy for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Lemony Pea and Courgette Pasta with Baked Ricotta
Prep time: 15 mins
Cook time: 25 mins
Serves: 6

Ingredients:
1 (500g) pack courgettes, sliced into thin rounds
6 garlic cloves, unpeeled
4 tbsp extra-virgin olive oil
1 (250g) tub ricotta
400g fusilli
160g frozen petits pois
2 lemons, juiced
20g vegetarian hard cheese, grated
½ (30g) pack mint, leaves picked and finely chopped

Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Toss the courgettes and garlic with 2 tbsp oil and a pinch of salt; spread out on a baking tray. Put the ricotta in a small ovenproof dish, season with salt and drizzle with 1 tbsp oil. Put both in the oven for 25 mins.

Step 2
Cook the pasta in a large pan of salted water until al dente. Add the peas for the final 2 mins; drain, reserving 100ml water.

Step 3
Return the reserved pasta water to the empty pan. Add the lemon juice, remaining 1 tbsp oil and two-thirds of the cooked courgettes. Squeeze the roasted garlic out of its skin and add it to the pan; stir vigorously over a low heat with a wooden spoon, mashing the garlic as you go. Add the pasta and peas, stirring to coat in the sauce.

Step 4
Tumble onto a platter and top with the reserved courgettes. Dollop over the ricotta; scatter with the grated cheese and mint.