Fusilli with Pesto and Mango Salsa

Fusilli with Pesto and Mango Salsa


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.

One thought on “Fusilli with Pesto and Mango Salsa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s