Fusilli with pesto of dried tomatoes and almonds quick and easy recipe
Fusilli with dried tomato and almond pesto : I had dried tomatoes and I thought about preparing a very fast pesto, the result was really interesting, with a new flavor. An ideal dish for the summer, and if you have some pesto left over, just put it in a jar and store it in the freezer.
Ingredients for 2 people
- 170 gr. of fusilli
- 16 skinless almonds
- 8 dried tomatoes in oil
- 6 fresh basil leaves
- 1 and a half tablespoons of grated pecorino
- a pinch of salt
- 1 tablespoon of extra virgin olive oil
- 1/2 clove of garlic
How to make Fusilli with dried tomato and almond pesto
Start preparing the dried tomato and almond pesto by putting all the ingredients in the blender (drain the dried tomatoes in oil well in order to remove the oil that is generally never the best)
then mix all the ingredients for a few moments: dried tomatoes in oil, almonds, cheese, basil, garlic and a spoonful of extra virgin olive oil…. (I used the frozen basil because I didn't have the fresh one), I recommend the fresh basil, the difference is very noticeable, it was also good frozen but when I did it with the fresh one it was really a higher level ...
the consistency should become more or less like in the photo
If you have a bit of pesto left over, put it in a glass jar that can be hermetically sealed, taking care to pour a little extra virgin olive oil over it. Cook the fusilli in a saucepan filled with salted water, drain them al dente keeping a couple of ladles of cooking water, put the fusilli back in the saucepan after having drained them (medium heat) pour the pesto over the fusilli, and add a ladle of water cooking, turn for a few seconds and let the water absorb. Turn off the heat and serve immediately. Yours are ready fusilli with dried tomato pesto and almonds! Enjoy your meal!
WINE PAIRING: Sicilian white wine theInzolia
For the wine pairing I consulted the site: www.vinook.it
Fusilli with dried tomato and almond pesto
Enjoy your meal!