Fusilli with Pesto Rosso Recipe - Great British Chefs

Ingredients

• 260g of fusilli pasta
• 100g of spring onions
• 100g of roquito pepper
• 60g of butter
• 200ml of vegetable stock, good quality
• 30g of sweet chilli sauce
• 50g of crème fraîche
• 100g of cherry tomatoes, quartered
• 10g of basil, chopped
• 1 tbsp of olive oil
• 1/2 lemon, juiced (to taste)
• salt
• pepper
• 250g of garlic
• pomace oil, to cover
• 2 sprigs of thyme
• 75g of pine nuts, toasted
• 200g of sun-dried tomatoes
• 1/2 lemon, juiced
• 150ml of olive oil