I’ve always been a sucker for pasta. All those delicious carbs, smothered in tomato or pesto sauce, and then covered with cheese? Yes please. Catelli pasta had a fun event to celebrate their 150th birthday.
Chef Cory Vitiello was with us, creating delicious pasta recipes. I really loved the venue, I had never been to the Fifth Grill before. It as such an interesting space, with a beautiful patio.
It was a fun evening of connecting with others and of course, eating!
In honor of their birthday, the recipies that they’ve created can be found here!
My favourite Catelli creation is the one I’m sharing with you below!
⅔ package of Catelli Bistro® Tri-Colour Fusilli (250 G)
½ tsp sea salt
2 tbsp mayonnaise
2 tbsp sour cream
2 tsp taco spice mix
½ lime, juiced
⅔ cup goat cheese, crumbled
⅔ cup corn
⅔ cup black beans, rinsed
⅔ cup red onion, diced
1 cup cherry tomatoes, halved
⅔ cup green pepper, diced
2 tbsp cilantro, roughly chopped
2 avocados, diced/cubed
Salt to taste
|1||Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain water and set aside at room temperature.|
|2||While pasta cooks, combine mayonnaise, sour cream, taco spice mix and lime juice in a small bowl. Season with salt to taste.|
|3||Toss pasta with sauce until evenly coated. Set aside.|
|4||In a large bowl, combine corn, black beans, red onion, cherry tomato, green pepper, cilantro and avocado. Season with salt to taste.|
|5||Serve pasta in a large salad bowl or on individual plates and top with vegetable mixture and goat cheese. Serve immediately, or store in the refrigerator and serve chilled.