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Short Stripped Fusilli with Sun-Dried Tomato Pesto

17/11/2023

Short Stripped Fusilli with Sun-Dried Tomato Pesto is a great alternative to the classic pesto and offers a tasty gastronomic experience. Here is a simple recipe to prepare it:

Ingredients for Sun-Dried Tomato Pesto:

  • 200 g of sun-dried tomatoes in oil
  • 2 cloves of garlic
  • 30 g of pine nuts or almonds
  • 50 g of grated Parmesan cheese
  • 20 g of grated Pecorino cheese (optional)
  • A bunch of fresh basil
  • About 100 ml of extra virgin olive oil (or more, if necessary)
  • Salt and pepper to taste

Ingredients for Pasta:

  • 350 g of short stripped fusilli (or another short pasta shape)

Procedure for the Pesto:

  1. Drain the sun-dried tomatoes from the preserving oil and place them in a blender.

  2. Add the garlic, pine nuts or almonds, grated cheeses, basil leaves, and a pinch of salt and pepper.

  3. Blend all the ingredients gradually adding the extra virgin olive oil until you reach the consistency of a creamy and homogeneous pesto. Adjust salt and pepper if necessary.

Procedure for the Pasta:

  1. Cook the pasta in a pot of boiling salted water following the time indicated on the package for an al dente texture.

  2. Drain the pasta while preserving a small part of the cooking water.

Dish Composition:

  1. Put the pasta back in the pot and add the sun-dried tomato pesto. Mix well to combine the sauce with the pasta, adding a little of the cooking water if the pasta seems dry.

  2. Serve the short stripped fusilli hot, garnished with fresh basil leaves and, if desired, an extra sprinkle of Parmesan or pecorino.

This dish is excellent for those looking for a quick lunch or dinner full of flavor, ideal also for a buffet or a picnic. Enjoy your meal!

Short Stripped Fusilli with Sun-Dried Tomato Pesto