Foglie di Lattuga Ripiene di Fusilli Tricolori

As an Italian and a traditionalist, I usually object to dried pasta that is coloured. A ‘gimmick’, I say to myself. However, this recipe is anything but traditional – cold pasta being a modern concept – and so here I have chosen three-coloured fusilli because they look so pretty in the lettuce leaves. This is very light – definitely an appetiser rather than a substantial first course.