Rosso Pesto Pasta
Quick Details
Serves: 2
Time: about 25 minutes
Diet: Vegetarian
Serves: 2
Time: about 25 minutes
Diet: Vegetarian
Ingredients
For the rosso pesto
- 1/2 cup sundried tomatoes in oil, drained
- 1/4 cup walnuts
- 1/2 cup basil fresh
- 1 teaspoon red chilli flakes
- 2 teaspoons black pepper freshly ground
- 1/4 cup extra virgin olive oil
- 1/2 cup Parmesan grated
- 2 teaspoons salt
- 1/8 cup water
For the pasta
- 150 g fusilli
- 2 ladles pasta water
- 1/4 cup Parmesan grated, plus more to serve
- basil to garnish
- cherry tomatoes halved
- green olives
Instructions
- Make the pesto. Blend the sundried tomatoes, walnuts, basil, chilli flakes, black pepper, olive oil, Parmesan, salt and water.
- Cook the pasta. Boil the fusilli following the packet instructions. Save some pasta water and drain.
- Toss. Add the pasta to a pan with the pesto and 2 ladles of pasta water. Grate in the Parmesan and simmer for 5 minutes.
- Season. Check for salt and pepper and add the basil.
- Serve. Top with cherry tomatoes, green olives and more grated Parmesan. Serve hot.