Fusilli al pesto
Ingredienti
400 g di Fusilli200 g di basilico fresco
50 g di parmigiano
1 spicchio d’aglio
Olio d’oliva q.b.
Pinoli q.b.
Sale q.b.
Preparazione
Portate l’acqua ad ebollizione, salatela e buttate la pasta. Nel bicchiere del frullatore a immersione mettete le foglie di basilico, il parmigiano, lo spicchio d’aglio senza anima e i pinoli. A questo punto aggiungete l’olio d’oliva fino ad arrivare a metà dell’altezza del composto.Frullate il tutto per ottenere un pesto liscio e omogeneo. Infine scolate la pasta al dente e mescolatela con il pesto di basilico lontano dalla fiamma.
Buon appetito!
Condividi
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