Drain the pasta and mix with the ricotta, chopped shrimps and pesto. Stuff into the calamari tubes and secure with the aid of cocktail sticks. Drizzle the grill with olive oil, add the rosemary springs and grill the calamari. Meanwhile prepare the dressing; whizz together the strawberries, balsamic vinegar, mustard, garlic and olive oil into a smooth vinaigrette. Toss together the spinach leaves, strawberries and nuts. Serve the grilled calamari, slice, with the salad vinaigrette.
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