Fusilli with pesto sauce
6 servings
60 minutes
Fusilli with pesto sauce is a true embodiment of Italian cuisine, combining the freshness of basil, the richness of parmesan, and the velvety texture of cream. This recipe hails from sunny Liguria, where pesto sauce became the region's hallmark. Baked pasta acquires a unique flavor thanks to the combination of crispy parmesan crust and tender, stretchy mozzarella cheese. The aroma of pine nuts adds noble notes to the dish while cherry tomatoes contribute a refreshing tang. Perfect for a cozy dinner or festive table, this pasta pairs easily with white wine and fresh bread. Fusilli with pesto is not just food but a delight that reveals the beauty of Mediterranean gastronomy to every gourmet.
1
Making pesto: mix basil, garlic, pine nuts, parmesan, cold water, cream, salt, and pepper in a food processor for about 30 seconds. Add olive oil, mix, and set aside.
- Basil: 2 bunchs
- Garlic: 2 cloves
- Pine nuts: 100 g
- Grated Parmesan cheese: 300 g
- Water: 50 ml
- Cream 20% fat: 100 ml
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Olive oil: 150 ml
2
Cook the fusilli al dente, or 3-4 minutes less than the time indicated on the package, then drain the pasta.
- Fusilli: 500 g
3
Cut the cherry in half.
- Cherry tomatoes: 300 g
4
In a thick-walled baking dish, mix fusilli with cherry tomatoes and pesto.
- Fusilli: 500 g
- Cherry tomatoes: 300 g
- Grated Parmesan cheese: 300 g
5
On top are mozzarella balls and grated parmesan.
- Mini mozzarella (bocconcini/ciliegine): 150 g
- Grated Parmesan cheese: 300 g
6
Bake in the oven covered with foil at 200° for 15-20 minutes, or until the mozzarella cheese melts.
7
Serve with extra parmesan and fresh basil.
- Grated Parmesan cheese: 300 g
- Basil: 2 bunchs