Long fusilli with zucchini pesto, a delicious pasta that can also be enjoyed cold. Simply dressed with a HOMEMADE ZUCCHINI PESTO, easy and quick to prepare. If you like zucchini
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 8.8 oz fusilli (long)
- 10.6 oz pesto (zucchini)
- as needed breadcrumbs (toasted)
- 1 tbsp olive oil
Tools
- 1 Pan
- 1 Pot
Preparation of Long Fusilli with Zucchini Pesto
First, put the water to boil for the long fusilli, and as soon as it boils, add salt and drop the pasta in.
When the pasta is almost cooked, pour the ZUCCHINI PESTO into a large pan with a tablespoon of olive oil and heat for a couple of minutes.
As soon as the pasta is cooked, pour it directly into the pan with the zucchini pesto and stir to mix everything well. If it turns out too dry, add a few tablespoons of pasta cooking water.
Plate and sprinkle with toasted breadcrumbs
And there you go… your long fusilli with zucchini pesto are ready to be enjoyed in all their simple goodness.
Useful tips
When draining the pasta, remember to set aside half a glass of cooking water in case the pasta is not creamy enough.
Suggestions
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