Fusilli with Pesto on the Riviera

Fusilli with Pesto on the Riviera is a dish that combines the freshness of Genovese pesto with the flavor of the sea, thanks to the addition of seafood or fish. Here is the traditional recipe with a Riviera-style twist.

Ingredients

• 320 g of fusilli
• 200 g of Genovese pesto (made with basil, garlic, Parmesan, Pecorino, pine nuts, and extra virgin olive oil)
• 200 g of shrimp or another type of fish such as squid or clams as you like
• Salt to taste
• Black pepper to taste (optional)
• Extra virgin olive oil

Preparation

1. Start by cleaning the shrimp or the fish you have chosen, removing the head, shell, and intestinal thread. If you opt for clams, soak them in salted water beforehand to purge the sand.

2. Cook the fusilli in plenty of salted water, following the cooking time indicated on the package to achieve al dente pasta.

3. Meanwhile, in a large frying pan, heat a drizzle of extra virgin olive oil and sauté the chopped garlic (if desired), then add the shrimp or the selected fish.

4. Sauté them for a few minutes, until cooked through. Remember that shrimp need little time to cook, so keep an eye on them to avoid overcooking.

5. Drain the fusilli and reserve some cooking water. Transfer the pasta into the pan with the shrimp or fish, mixing well.

6. Turn off the heat and add the Genovese pesto, blending carefully. If necessary, add some pasta cooking water to make the dish creamier.

7. Serve the fusilli and, if you like, add a grind of black pepper for an extra touch.

Curiosity

Genovese pesto is a cold sauce that should never be cooked, to preserve its fragrance and vividly green color. It originates from Liguria and pairs perfectly with many types of pasta, especially spiral or ridged ones that hold the sauce well.