For the gourmet fusilli, wash and slice the mushrooms.
Heat the oil in a non-stick pan and sauté the mushrooms and peas with a pinch of salt. Cook for about ten minutes.
Add the prawns and the Barilla Basilico Sauce, season with pepperoncino and cook for a few minutes.
Cook the Fusilli Barilla in plenty of salted water “al dente”, drain, add to the sauce and sprinkle the fusilli with Parmesan cheese to taste.