Winter Pesto Fusilli with Sun-Dried Tomatoes and Hazelnuts
Winter Pesto Pasta (Pasta con Pesto Invernale)
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fusilli | 320g |
| Extra Virgin Olive Oil | 250g |
| Sun-Dried Tomatoes | 200g |
| Shelled Hazelnuts | 60g |
| Marjoram (fresh or dried) | to taste |
| Salt | to taste |
Instructions
-
Start by boiling a large pot of salted water over medium-high heat. Once it reaches a rolling boil, add the fusilli pasta and cook until al dente, following the cooking time specified on the package.
-
While the pasta is cooking, prepare the winter pesto. In the bowl of a food processor or blender, combine the sun-dried tomatoes and shelled hazelnuts. Pulse until the ingredients are finely chopped.
-
Add the extra virgin olive oil to the mixture and continue blending until smooth and creamy. Taste and adjust the seasoning with salt and marjoram according to your preference.
-
When the pasta is ready, reserve a ladle of the pasta cooking water, then drain the pasta well.
-
Transfer the freshly made pesto to a large pan or mixing bowl. Add the pasta along with a splash of the reserved cooking water to help combine and create a silky sauce. Toss everything together gently, ensuring the pesto evenly coats the pasta.
-
Serve the winter pesto pasta immediately, garnished with extra marjoram if desired, and enjoy this vibrant and comforting dish on a chilly day!
This winter pesto pasta is a hearty, warming dish that combines the earthy flavors of sun-dried tomatoes and hazelnuts, making it a perfect choice for colder months. The unique pesto sauce gives a twist to the traditional basil-based version, offering a rich and indulgent meal.
