THE BELLY KITCHEN · Lunch
Basil Pesto & Cherry Tomato Fusilli
Fresh basil, sweet tomatoes and a little crunch. Sunshine in a bowl, whatever the weather.
Let’s get cooking ↓Original preview recipe · Not yet kitchen-tested
THE SHOPPING LIST
Ingredients
For 4 people
- 500g BELLY Fusilli
- 150g basil pesto (vegetarian, if preferred)
- 250g cherry tomatoes, halved
- 30g pine nuts
- 1 tbsp olive oil
- A handful of fresh basil
- Salt and black pepper
APRON ON. WATER BOILING.
Let’s make it.
- 1
Bring a large pan of salted water to the boil. Cook the fusilli according to the pack instructions, reserving a mug of pasta water before draining.
- 2
Toast the pine nuts in a dry pan over medium heat for 2–3 minutes, shaking often, until lightly golden.
- 3
Toss the tomatoes with the olive oil and a pinch of salt. Fold into the pasta with the pesto and a splash of reserved water.
- 4
Serve with the toasted pine nuts, fresh basil and black pepper. Add a little more pasta water if needed.
Save a mug of pasta water before you drain. A splash helps bring your sauce and pasta together.
KEEP THE GOOD THINGS COMING
