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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 10 hazelnuts
- extra virgin olive oil
- salt
- 2 zucchini
- 20 basil leaves
- 5/8 cup Parmesan cheese
- 3/4 pound fusilli pasta
- 3 cherry tomatoes
Method
- Add the nuts to a food processor and grind. Set aside half of the nuts. Add a pinch of salt, 2 zucchini, basil, and cheese. Add the oil slowly until the pesto sauce is creamy.
- Cut the cherry tomatoes into cubes and drizzle with olive oil and season with a pinch of salt.
- Cook the fusilli pasta in boiling salted water for approximately 10 minutes until it is al dente.
- Drain the pasta and saute it in a pan with the pesto sauce and the tomatoes for a few minutes.
- Serve the pasta with a sprinkling of chopped hazelnuts.
