Fusilli with sun-dried tomato pesto, fresh basil, and pine nuts
They have an intense, aromatic flavor that pairs beautifully with the freshness of basil and the richness of pine nuts: sun-dried tomatoes are the stars of the unique pesto we're suggesting you use for your pasta today.
The extra touch: Barilla Whole Wheat Fusilli.
Fusilli with sun-dried tomato pesto, fresh basil, and pine nuts.
Ingredients for 4 people
- 400g Barilla whole wheat fusilli 150/180g dried tomatoes in oil Good olive oil to taste 1 bunch fresh basil 1 handful pine nuts for decoration
Procedure
Cook the pasta in boiling salted water. In a blender, puree the drained sun-dried tomatoes, adding a little more good olive oil if necessary. Toast the pine nuts and rinse the basil leaves with a cloth. Toss the pasta in the bowl with the sun-dried tomato pesto and garnish each plate with the toasted pine nuts and basil leaves.