Fusilloni with pesto, cherry tomatoes and pecorino cheese flakes
Procedure
Ingredients · Servings 4
- 360 g Fusilloni
- Tomatoes
- 60 g Pecorino Romano
- 1 bunch of basil
- 1 tablespoon pine nuts
- Extra virgin olive oil
- Black pepper
- 1 tablespoon grated Parmesan cheese
- Untreated lemon
- Garlic
Method · 15 min
- Bring the water to a boil for the pasta, salt it, and add the fusilli. Meanwhile, in a mortar, crush the basil leaves together...
- Bring the water to a boil for the pasta, salt it, and add the fusilli. Meanwhile, in a mortar, crush the basil leaves together...
- Bring the water to a boil for the pasta, salt it, and add the fusilli. Meanwhile, in a mortar, crush the basil leaves together...
- Bring the water to a boil for the pasta, salt it, and add the fusilli. Meanwhile, in a mortar, crush the basil leaves together...
- Bring the water to a boil for the pasta, salt it, and add the fusilli. Meanwhile, in a mortar, crush the basil leaves together...
- Bring the water to a boil for the pasta, salt it, and add the fusilli. Meanwhile, in a mortar, crush the basil leaves together...
Bring the water to the boil for cooking the pasta, add salt and lower the fusilli.
Meanwhile, in a mortar, pound the basil leaves with the pine nuts, garlic to taste, grated Parmesan, a pinch of salt, and a drizzle of extra virgin olive oil until you obtain a thick, fragrant pesto.
Cut the cherry tomatoes into quarters and season them with a drizzle of extra virgin olive oil, a little salt and black pepper, and let them absorb the flavors.
Pour the pesto into a bowl and toss in the drained al dente fusilloni. Stir gently and add a pinch of grated lemon zest.
Plate, garnish with the seasoned cherry tomatoes, then finish with some shavings of pecorino romano, a grind of black pepper, and a drizzle of raw extra virgin olive oil.
Serve.
