A Fusilli pasta recipe which combines the power of tomatoes with the earthy taste of pesto. Though many call it a spiral, Fusilli is actually a helix. Fusilli, being a fairly wide pasta, absorbs buckets of pasta sauce. Fusilli is perhaps one of the most popular of the unusually shaped pasta cuts.

1/2 cup pesto

1 cup finely chopped, peeled tomatoes

1/3 cup heavy (double) cream

Salt and freshly ground black pepper

1 pound Fusilli (500g)

1. Bring a large pot of salted water to a boil over high heat.

2. Mix the pesto and tomato sauce in a large bowl. Stir in the cream until well blended. Season with salt and pepper.

3. Cook the pasta in the boiling water until al dente.

4. heat individual serving bowls with cooking water from the pasta. Discard the water.

5. Drain the pasta and transfer to the warmed bowls.

6. Add the sauce, toss well, and serve hot.

Makes 4 to 6 servings.

Photo courtesy of italianfoodies.blog.com.

Comments

Sophie

0

 

 

A georgous & tasty pasta dish!

Yummmm,...

Wednesday 07 April 2010, 23:03

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