Fusilli with Pistachio Pesto and Cherry Tomatoes

Fusilli with pistachio pesto and cherry tomatoes is a fantastic dish that combines the tradition of pasta with the unique taste of pistachio pesto, typical of Sicilian cuisine. Here is how to prepare this delight:

Ingredients

• 320 g of fusilli (or another pasta shape of your liking)
• 200 g of cherry tomatoes
• 100 g of shelled and unsalted pistachios
• 30 g of grated Parmesan cheese
• 1 clove of garlic
• Fresh basil (a small bunch)
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)

Preparation

1. First, you need to prepare the pistachio pesto. In a mixer or blender, put the pistachios, the garlic clove with its core removed to make it more digestible, the Parmesan, the washed and dried basil, a pinch of salt, and the extra virgin olive oil. Blend everything until you get a smooth cream and adjust with salt if necessary.
2. Wash the cherry tomatoes and cut them in half or into quarters, depending on their size.
3. Bring a pot of well-salted water to a boil and cook the fusilli according to the package instructions for an al dente texture.
4. Drain them while reserving some of the pasta cooking water and put them in a large bowl.
5. Add the pistachio pesto to the still-hot fusilli, mixing well to ensure the pasta fully absorbs it. If necessary, add a bit of the pasta cooking water to make the pesto more fluid.
6. Add the cut tomatoes and mix gently.
7. Serve immediately, finishing the dish with a sprinkle of freshly ground black pepper, if you like, and a few basil leaves for garnish.

Trivia

Pistachio pesto is a variant of the more known Genoese pesto and originates from the Sicily region, where the cultivation of pistachios, particularly those from Bronte, is very widespread. This cream represents a real delicacy both nationally and internationally. You can personalize the pesto by also adding Pecorino cheese for a stronger flavor, or a small amount of mint for a fresher note.