Homemade pesto rosso fusilli
Sun-dried tomatoes, toasted almonds, basil and parmesan blended in minutes: an intense red pesto, ready before the pasta.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 12 min (not counting bringing the water to the boil)
A little longer than planned: 27 min.
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In the kitchen 7 steps
- Toast the almonds (60 g) in a dry frying pan for 3 minutes, then leave them to cool slightly.
- Drain the sun-dried tomatoes (120 g) and roughly chop them.
- Blend the almonds with the peeled garlic (1 clove), then add the sun-dried tomatoes, 20 g of double-concentrated tomato paste, the basil (16 leaves) and the grated Parmesan (60 g).
- Blend while drizzling in 5 tbsp of olive oil, until you have a thick but still coarse pesto. Taste before adding salt: the sun-dried tomatoes are already salty.
- Cook 400 g of fusilli in a large pot of salted boiling water, following the time indicated on the packet.
- Put the pesto in a large serving bowl and thin it with a small ladleful of cooking water.
- Drain the fusilli, toss them with the pesto and serve straight away.
Tip: This pesto keeps for a few days in the refrigerator in a sealed jar, covered with a thin layer of oil: make twice as much.
Probably contains: gluten, milk, nuts, sulphites · check the labels
Product labels: Fusilli Corti Col Buco Pastificio Di Martino – Short Pasta, Citres Sun-Dried Tomatoes – Oregano, Chili and Garlic, Giovanni Paudice Double Tomato Concentrate, Ca' d'Ò Taggiasca Olive Oil, Riviera Ligure PDO