Fusilli, La Molisana – 500g

Fusilli with Pesto and Cherry Tomatoes

Ingredients

• 400 g Fusilli (La Molisana)
• 1 cup fresh basil leaves (packed)
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts (lightly toasted)
• 2-3 cloves garlic (minced)
• 1/2 cup extra virgin olive oil
• 300 g cherry tomatoes (halved)
• Salt and black pepper (to taste)
• Fresh basil leaves (for garnish)

Instructions

1. Cook the Fusilli:
   • In a large pot of salted boiling water, cook the fusilli according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
2. Make the Pesto:
   • In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.
   • With the processor running, gradually add the olive oil until the mixture is smooth. Season with salt and black pepper to taste.
3. Combine Pasta and Pesto:
   • In a large bowl, combine the drained fusilli with the pesto. Toss well to coat, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
4. Add Cherry Tomatoes:
   • Gently fold in the halved cherry tomatoes, mixing until evenly distributed.
5. Serve:
   • Plate the fusilli and garnish with additional Parmesan cheese and fresh basil leaves.

This vibrant dish is fresh and full of flavor, showcasing the delightful texture of Fusilli.

Buon Appetito!