Fusilli with Pistachio Pesto and Cherry Tomatoes
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilli (pasta) | 320g |
| Cherry tomatoes | 500g |
| Leek | 80g |
| Extra virgin olive oil | 20g |
| Salt | to taste |
| Black pepper | to taste |
| Unsalted pistachios | 100g |
| Fresh basil leaves | 2 sprigs |
| Water | 50ml |
| Lemon zest | 10g |
| Grated Parmigiano Reggiano DOP | 15g |
| Garlic | ½ clove |
| Extra virgin olive oil (for pesto) | 50g |
Instructions:
-
Preparing the Pistachio Pesto:
Begin by preparing the pistachio pesto. In a saucepan, bring water to a boil and blanch the shelled pistachios for about 5 minutes. Once done, drain them and remove the dark skin. Place the pistachios in a food processor or blender. -
Making the Pesto:
Add the extra virgin olive oil, grated Parmigiano Reggiano DOP, lemon zest, half a clove of garlic, water, salt, black pepper, and basil leaves to the food processor. Blend everything together until smooth and creamy. Once you have achieved a homogeneous consistency, transfer the pistachio pesto to a bowl and set it aside. -
Cooking the Pasta:
Meanwhile, bring a large pot of salted water to a boil. Once the water is boiling, add the fusilli and cook according to the package instructions. While the pasta cooks, you can continue with the rest of the recipe. -
Sautéing the Leeks:
Remove the roots and the tough outer layers of the leek. Slice the leek finely and sauté it in a pan with a bit of olive oil over medium heat. To prevent the leek from burning, add a small amount of hot water from the pasta pot. Stir occasionally, and cook for about 5-7 minutes until the leek softens. -
Adding Cherry Tomatoes:
While the leeks are cooking, cut the cherry tomatoes in halves or quarters and add them to the pan. Season with salt and black pepper to taste. Allow the tomatoes to cook, stirring occasionally, for another 5-7 minutes. The tomatoes will release their juices and create a light sauce. -
Finishing the Dish:
Once the fusilli is cooked al dente, drain it, reserving a small amount of pasta water. Add the drained fusilli directly to the pan with the leeks and tomatoes. Reduce the heat to low, and add the pistachio pesto to the pasta, stirring gently to coat the pasta with the pesto and the sauce. If the mixture seems too thick, you can add a little of the reserved pasta water to achieve a creamier consistency. -
Serving:
Once everything is well mixed, remove the pan from the heat. Plate the fusilli and serve immediately, garnished with additional fresh basil or a sprinkle of grated Parmigiano Reggiano, if desired. Enjoy your Fusilli with Pistachio Pesto and Cherry Tomatoes while hot.
This recipe takes simple ingredients and transforms them into a vibrant, flavorful dish that is perfect for any occasion. The rich, nutty flavor of the pistachios pairs beautifully with the sweetness of the cherry tomatoes, creating a well-balanced, hearty meal. Serve it as a main dish for lunch or dinner, and you’ll impress everyone with this delicious combination.
