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Raspberry Fusilli
A wonderfully colourful dish - great for the summertime that tastes every bit as good as it looks.
You could use any sweet and colourful berry for this dessert. Strawberries and blackberries are especially suitable. Combined with the corresponding flavoured liqueur. Alternatively, you could use a different berry mixed with the pasta and still pour over the raspberry sauce.
Ingredients
175 g/6 oz fusilli
700 g/1 lb 9 oz raspberries
2 tbsp. caster sugar
1 tbsp. lemon juice
4 tbsp. flaked almonds
3 tbsp. raspberry liqueur
Bring a large pan of lightly salted water to the boil. Add the fusilli and cook until tender, but still firm. Drain and return to the pan to cool.
Using a spoon, firmly press 225 g of the raspberries through a sieve set over a large mixing bowl to form a smooth paste.
Put the raspberry puree and sugar in a small saucepan and simmer over a low heat, stirring occasionally for 5 minutes. Stir in the lemon juice and set the sauce aside until required.
Add the remaining raspberries to the fusilli in the pan and mix well. Transfer the raspberry and pasta mixture to a serving dish.
Spread the almonds out on a baking sheet and toast under the grill until golden. Remove and set aside to cool.
Stir the raspberry liqueur into the reserved raspberry sauce and mix together thoroughly. Pour the raspberry sauce over the fusilli and spinkle the almonds on the top and serve.
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