Fusilli Pasta With Zucchini Pesto Sauce And Vesuvius Cherry Tomatoes And Hazelnuts

1. 1

   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.

2. 2

   Cut the cherry tomatoes into cubes and drizzle with olive oil and season with a pinch of salt.

3. 3

   Cook the fusilli pasta in boiling salted water for approximately 10 minutes until it is al dente.

4. 4

   Drain the pasta and saute it in a pan with the pesto sauce and the tomatoes for a few minutes.

5. 5

   Serve the pasta with a sprinkling of chopped hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.