Sunday, October 18, 2015

Barilla Recipe: Fusilli with Seavory Blueswimmer Crab, Sundried Tomato Pesto & Zucchini Sauce

I don't cook at home as much as I like to so cooking skills, techniques and efficiency in the kitchen is probably something I could get better at. But I can follow simple instructions and so cleared my Saturday and tried a recipe by Barilla Australia's Executive Chef Andrea Tranchero, which was prepared in the lead up to the Sydney Italian Festival starting Wednesday to offer guests something different and also to showcase Barilla's delicious Sundried Tomato Pesto that can be used next time you cook pasta for lunch or dinner. Seriously, if I can do it, anybody can do it and the outcome of what you create is delicious. It's the Fusilli with Seavory Blueswimmer Crab, Sundried Tomato Pesto & Zucchini Sauce.

I also opened a bottle of beautiful Italian wine, Amorino, a Castorani wine that's full bodied, smooth and elegant given to me by Chef Dario D'Agostino and his partner Ly Nguyen whom I met in Melbourne's Long Story Short cafe. It's an excellent pairing with this pasta dish.