Fusilli with Pesto and Mango Salsa

Fusilli with Pesto and Mango Salsa

Ingredients

300 grams of fusilli pasta
300 grams of minced beef
6-8 cherry tomatoes
1 teaspoon of chili pepper flakes
1 table-spoon of oil (3-4 drops of chili pepper oil if possible)
Pepper and salt
2 table-spoons of homemade pesto

Making Fusilli with Pesto and Mango Salsa

Boil water for the pasta, remember to add salt when it comes to the boil, and add the pasta.  Heat oil in a frying pan and fry the minced beef together with the tomatoes, chili flakes, salt and pepper. Pull to the side when done.

Mango salsa

1 ripe mango
1 small red onion
1/2 lime
1 table-spoon of chopped mint

Peel your mango and cut from the stone, before finely slicing it. Into a bowl it goes with thin slices of red onion. Squeeze the lime and get all the juice out before adding the chopped mint. Give it a nice stir. When the pasta is cooked, stir in the pesto and the mince mix. Serve on a plate with mango salsa.

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