Fusilli with zucchini pesto and bresaola
I like to offer this dish especially in summer, it is very tasty served hot, but it is perfectly suited to be served cold.
It is not a traditional recipe, but it somewhat reflects the idea of being able to make a dish with what can be found at home.
The first time I cooked these fusilli was a summer evening, we had decided to spend an evening with some friends, I wanted to serve a slightly different cold pasta, I opened the fridge, took a stroll in my garden and the the result was these delicious fusilli.
Ingredients:
- gr. 400 Fusilli del Podere
- gr. 80 sliced bresaola
- 3 zucchini
- gr. 50 pine nuts
- 5 basil leaves
- Extra virgin olive oil from the Podere
- gr. 30 parmesan
- salt
- pepper
For the pesto, blend the raw zucchini, basil, pine nuts and cheese in a blender with a couple of tablespoons of extra virgin olive oil and two tablespoons of pasta cooking water.
I recommend adding the cooking water to give the pesto more creaminess.
Season with salt and add pepper or chilli to taste.
Cut the bresaola into thin strips and you are ready to serve.
Drain the pasta in a pan and toss with the pesto, mix and add the bresaola.Serve hot.
If you prefer to serve it cold, before adding the sauce, let the pasta cool, add the sauce and put it in the fridge for a couple of hours.
If you like, add two basil leaves, cheese flakes, chopped tomatoes and a few whole pine nuts and your pasta will become even more delicious.
Enjoy your meal!
Curiosity:
It is often mistakenly thought that cold pasta acquires flavor and gains in quality by keeping it a lot in the refrigerator, in reality if you want to maintain consistency, aromas and flavors you must try to dilute the pasta before seasoning it and place it in the refrigerator no more than two hours before serving it. .
Advice:
In the summer, when there are many zucchini in the garden, I prefer to replace the classic pesto with a zucchini pesto, but if you prefer, you can use basil pesto in the preparation of this recipe.
