Fusilli Pasta with Zucchini Pesto Sauce and Vesuvius Cherry Tomatoes and Hazelnuts

L'Antro dell'Alchimista
Reviews(2)
Fusilli Pasta with Zucchini Pesto Sauce and Vesuvius Cherry Tomatoes and Hazelnuts
26
8
470
30

Description

The zucchini pesto in this recipe is more than just a delicious sauce for pasta. Try stirring some into risotto, spreading on sandwiches, using as a topping for crostini, or serving as a dip for a summer vegetable crudite. It's made with hazelnuts, basil, and cheese. Double the amounts and keep the extra in the refrigerator. Here, the pesto is tossed with pasta along with cherry tomatoes, with chopped hazelnuts sprinkled on top.

Ingredients

  • 10 hazelnuts
  • extra-virgin olive oil
  • salt
  • 2 zucchini
  • 20 basil leaves
  • 60 grams parmesan cheese
  • 350 grams fusilli
  • 3 cherry tomatoes

Directions

  1. 1Add 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.
  2. 2Cut the cherry tomatoes into cubes and drizzle with olive oil and season with a pinch of salt.
  3. 3Cook the fusilli pasta in boiling salted water for approximately 10 minutes until it is al dente.
  4. 4Drain the pasta and saute it in a pan with the pesto sauce and the tomatoes for a few minutes.
  5. 5Serve the pasta with a sprinkling of chopped hazelnuts.
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NutritionView more

470Calories
Sodium19%DV450mg
Fat20%DV13g
Protein35%DV18g
Carbs23%DV70g
Fiber16%DV4g

PER SERVING *

Calories470Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat3g15%
Trans Fat
Cholesterol10mg3%
Sodium450mg19%
Potassium530mg15%
Protein18g35%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate70g23%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.