Fusilli with Pesto Rosso Recipe
This summery fusilli dish from Paul Ainsworth is served with a homemade pesto rosso recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Blender
- Kitchen scale
- Fine-mesh sieve
- Mixing bowl
- Glass bottle
- Airtight container
- Refrigerator
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
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