Fusilli with sun-dried tomato and friggitelli pesto
Delight your palate with **Fusilli with sun-dried tomato and friggitelli pesto**, a creamy and flavorful dish perfect for a Mediterranean-style meal. Ready in just 40 minutes, this pescatarian delight combines the richness of sun-dried tomatoes with the unique taste of friggitelli peppers. A high-protein first course, ideal for a quick yet satisfying dinner. Discover our easy **recipe** and bring a touch of Italian sunshine to your table!
Dietary Information
Servings:
- 1
To prepare the fusilli with sun-dried tomato and friggitelli pesto, start with the pesto: put the sun-dried tomatoes in a bowl 1 together with the almonds 2 and the grated Parmigiano Reggiano DOP 3.
- 2
Add the oil 4 and the pepper 5, then blend with an immersion blender 6.
- 3
When you have obtained a homogeneous cream 7, transfer it to a large bowl and set aside. Cut the anchovies in half lengthwise, then cut them into pieces 8. Cut the caper berries into rounds 9.
- 4
Remove the stem from the friggitelli peppers 10, then cut them into rounds 11. Heat a drizzle of oil in a pan, then pour in the friggitelli 12 and sauté over medium heat for about 10 minutes.
- 5
Once cooked, salt 13 and set aside. Meanwhile, bring a pot of salted water to a boil, then cook the fusilli for the time indicated on the package 14. In the meantime, dilute the pesto in the bowl with a little cooking water from the pasta, adding it gradually until you get a creamy consistency 15. Season with salt, if necessary.
- 6
Drain the fusilli into the bowl 16 and mix well to combine with the sauce 17, then add the caper berries 18.
- 7
Plate and complete with the friggitelli 19 and anchovies 20. Your fusilli with sun-dried tomato and friggitelli pesto are ready to be served 21!
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