Corn and rice fusilli with pesto and toasted almonds

Fusilli mais e riso al pesto e mandorle tostate

🌿 Quick Recipe: Legume Pasta with Pesto and Almonds

 

 

1. Ingredient Preparation 🥣

 

  • Modern Pesto: Lightly toast the sliced almonds (or pine nuts, if you prefer).

  • In a blender/mortar, combine fresh basil, the almonds (or pine nuts), garlic (optional), extra virgin olive oil, and grated Parmesan cheese (if using).

  • Blend/grind until you get a smooth sauce, adding a pinch of salt and pepper. Adjust consistency with more oil if necessary.

 

2. Cooking the Pasta 🍝

 

  • Bring a pot of generously salted water to a boil.

  • Cook the pasta according to the times indicated on the package.

 

3. Finishing and Serving ✨

 

  • Drain the pasta al dente, reserving some of the cooking water.

  • Transfer the drained pasta to a large bowl (or back into the pot, off the heat).

  • Add the modern pesto and mix well to combine.

  • If the sauce is too thick, gradually add a spoonful of the reserved cooking water.

  • Serve immediately, garnishing with a few sliced almonds and a fresh basil leaf.

Tip: For a 100% vegetarian dish, use a hard cheese without animal rennet in the pesto.

Recipe

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