Italian Recipes

Winter Pesto Fusilli with Sun-Dried Tomatoes and Hazelnuts

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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

  1. 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.

  2. 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.

  3. 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.

  4. When the pasta is ready, reserve a ladle of the pasta cooking water, then drain the pasta well.

  5. 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.

  6. 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.

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