Fusilli with rocket and walnut pesto | Quick Italian classic
(0)
20 min
Quick
Sezamo
O rețetă italiană clasică și revigorantă, gata în doar 20 de minute. Pastele fusilli al dente îmbrățișează un pesto proaspăt și aromat de rucola și miez de nucă rumenit, îmbogățit cu parmezan maturat și o atingere fină de lămâie.
Preparation method
Ingredient preparation
Bring a large pot of salted water to a boil for the pasta. Meanwhile, lightly toast the walnut kernels in a dry pan over medium heat for 2-3 minutes until fragrant, then allow them to cool.
Making the pesto and boiling the pasta
Cook the fusilli in the boiling water according to package instructions until al dente. Before draining, reserve half a cup (approx. 100 ml) of the pasta cooking water.
In a blender or food processor, add the washed and dried rocket, toasted walnut kernels, peeled garlic clove, grated Parmesan, a pinch of freshly ground black pepper, and a tablespoon of freshly squeezed lemon juice. Pulse in short bursts, gradually drizzling in the extra virgin olive oil, until a creamy and smooth texture is achieved.
Chef's tip
To preserve the vibrant green color of the rocket, avoid prolonged blending at high speed, which can warm up the pesto.
Store any leftover pesto in the refrigerator in a glass jar topped with a thin layer of olive oil for up to 3 days.
15 min
Under an hour
