Fusilli with sage pesto | Carlo Florence chef

Ingredients

• 500 g of fusilli ( see pasta making section for directions )
• 250 g of yellow cherry tomatoes
• 30 sage leaves
• Garlic 1 clove
• 30 gr. of Parmigiano Reggiano
• 80 gr. of almonds
• Wash the sage leaves, dry them, and put them in the mixer.
• Add the almonds, parmesan, and oil little by little, then chop until almonds and sage are reduced to fine powder.
• Take a large pan and cook the tomatoes for a few minutes with a little oil then pour the pesto into the pan and mix over low heat for a minute.
• If necessary, add a little cooking water so that the pesto remains soft.
• Cook the fusilli and add them to the pesto pan after draining.
• First courses