FUSILLI ALLA PESTO GENOVESE
ABOUT?. At just 10 ingredients,fusilli alla pesto genovese is simple, seasonal, and an absolute staple of Italian summer. Sure, pesto and pasta are a classic combination – especially with trofie, gnocchi, or lasagne – but even this famous sauce from the shores of Liguria needs to branch out now and then.
INGREDIENTS
Cashewnuts chopped 60 gms
Garlic cloves chopped 2 pece.
Cheese grated 400 gms
Salt to taste
Black pepper freshly ground 10 gms
Baby Spinach ½ bunch
Basil leaves 10 gms
Olive Oil extra virgin 60 ml
Fusilli pasta 50 gms
Cheese grated for garnish
METHOD OF PREPARATION
For the fusilli alla pesto: in a food processor, combine the cashewnuts, garlic, cheese, salt and pepper. Process until the mixture is smooth.
Add the spinach, basil process untilblended. With the machine running,gradually add the olive oil and make a smooth thick sauce.
Bring a large pot of salted water to a boil over high heat. Add the pasta and
cook until tender but still firm to the bite, stirring occasionally, about 8 to 10
minutes.
Drain and reserve about 1 cup of the pasta water. Place the cooked
pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a
little pasta water, if needed.
Season with salt and pepper, to taste. Garnish with cheese shavings and serve.
Prep Time .Cook Time
25 mins. 5 mins
Total time.
30 min.
Cuisine. servings
Italian. for 2 to 4
also visite my more recipe
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