Nori Pesto Fusilli Mango and Kani Salad

Ingredients:

Nori Pesto Dressing:

• 3 pcs. nori sheets (toasted and shredded)
• 1/2 cup Dona Elena Pure Olive Oil
• ¼ cup toasted cashew nuts
• 1 tsp. grated garlic
• 2 tbsps. soy sauce
• Japanese mayo

Procedure:

1. Blend the nori sheets, garlic, parmesan cheese, grated garlic, cashew nuts, and soy sauce in a blender. Pour in a mixing bowl and mix with Japanese mayo.

Pasta Salad:

• 2 cups Dona Elena Al Dente Fusilli, cooked
• ¼ cup nori pesto dressing
• ¼ cup edamame beans, cooked
• ½ cup cubed ripe mango
• 4 pcs. shredded kani sticks
• 6 pcs. cherry tomatoes (cut in half)
• tbsp. ikura (optional)
• 2 tbsps. Dona Elena Extra Virgin Olive Oil
• 4 leaves romaine lettuce

Procedure:

1. Mix the fusilli pasta and the nori pesto dressing together.
2. Add the ripe mango, edamame beans, cherry tomatoes, and kani sticks.
3. Arrange the romaine lettuce like a fan and add the fusilli salad on top.
4. Add ikura on top.
5. Drizzle with extra virgin olive oil.