Time: 40 minuti
Difficulty: Facile

Ingredients for 4 people
250 g Gluten-free corn fusilli
150 g fresh Valeriana
100 g fresh potatoes
150 g red tomato
100 g gluten-free truffle pesto
Extra virgin olive oil
Fine salt
Ground black pepper

Method
Peel the potatoes and cut them into regular cubes, boil a pot of water and cook until they are tender to the heart; drain them in a glass bowl and season with a little oil and a pinch of salt.
Clean the tomatoes from the stalk and cut them into cubes, add them to the potatoes. Rinse the valerian well and season it separately in a bowl with oil and a pinch of salt.
Put a pot of water on the stove, bring to a boil, add salt, pour the fusilli gluten-free in water and cook for about 8 minutes taking care to mix the pasta from time to time.
At the end of cooking drain the fusilli without gluten and pour into the bowl with the potatoes and tomato, mix well with a spoon.
Take a plate and put in the center the valerian, add the pasta and complete with teaspoons of gluten-free truffle pesto above each portion.