Il Cucinologo
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Fusilli with Roasted Pepper Pesto

17/11/2023

Fusilli with roasted pepper pesto are a tasty and colorful dish that brings the flavors of Mediterranean cuisine directly to the table. The preparation is quite simple and the result is very delicious.

Ingredients

  • 320g fusilli
  • 2 large red peppers
  • 30g pine nuts
  • 1 garlic clove
  • 40g grated Parmesan
  • 20g grated Pecorino
  • About 80ml extra virgin olive oil
  • Salt and pepper to taste
  • Fresh basil (a small bunch)
  • A little pasta cooking water

Preparation

  1. Start by washing and cleaning the peppers, removing the seeds and internal filaments. Cut them into pieces and arrange them in a baking tray lined with parchment paper. Add a drizzle of oil and a pinch of salt, and bake in a preheated oven at 200 °C for about 20-25 minutes or until they are soft and slightly caramelized.

  2. Meanwhile, bring a pot of salted water to a boil and cook the fusilli according to the package instructions for al dente pasta. Remember to reserve a little cooking water before draining the pasta.

  3. Toast the pine nuts in a skillet without adding any fat, until they turn golden and release their aroma.

  4. Once the peppers are ready, remove them from the oven and let them cool slightly. Then place them in a food processor along with the garlic clove (adjust to taste), toasted pine nuts, Parmesan, Pecorino, basil, salt, pepper and some of the extra virgin olive oil. Blend until you obtain a creamy and homogeneous mixture. If needed, add a bit of pasta cooking water to make the pesto more fluid.

  5. Drain the al dente fusilli and reserve some cooking water. Pour the pepper pesto into a large skillet, add the pasta and toss everything over low heat. If the sauce is too thick, add a little cooking water to make the dressing creamier.

  6. Serve the fusilli with roasted pepper pesto hot, perhaps with an extra sprinkle of grated cheese and a few fresh basil leaves for garnish.

Trivia

Although pesto is traditionally made with basil, garlic, pine nuts, extra virgin olive oil, Parmesan and Pecorino, it is a very versatile sauce that lends itself to many variations. In this version, the roasted peppers add a sweet aroma and a pleasantly creamy texture that pairs perfectly with the fusilli.