FUSILLI WITH BLUEBERRIES AND MINT
A refreshing summer pasta combination
400g fusilli pasta
1 tbsp butter
1 orange, juiced
2 to 3 tbsp honey
Mint leaves, to garnish
1 Cook the fusilli in boiling water for 8 minutes.
2 Quickly fry the berries in hot butter, then add the orange juice and honey. Bring to the boil and simmer for 2 to 3 minutes over a low heat.
3 Drain the pasta and stir into the blueberry sauce.
4 Cook for 4 to 5 minutes until the pasta is al dente.
5 Arrange the pasta on plate and serve garnished with mint.