Fusilli Pasta Past Zucchini Pesto Sauce And Vesuvius Cherry Tomatoes And Hazelnuts


The zucchini pesto in this recipe is more than just a delicious sauce for pasta. objective stirring some into risotto, spreading all but sandwiches, using as a topping for crostini, or serving as a dip for a summer vegetable crudite. Its made gone hazelnuts, basil, and cheese. Double the amounts and child support child maintenance the other in the refrigerator. Here, the pesto is tossed subsequently pasta along following cherry tomatoes, next chopped hazelnuts sprinkled in this area top.

The ingredient of Fusilli Pasta Past Zucchini Pesto Sauce And Vesuvius Cherry Tomatoes And Hazelnuts

  • 10 hazelnuts
  • extra virgin olive oil
  • salt
  • 2 zucchini
  • 20 basil leaves
  • 5 8 cup parmesan cheese
  • 3 4 pound fusilli pasta
  • 3 cherry tomatoes

The Instruction of fusilli pasta past zucchini pesto sauce and vesuvius cherry tomatoes and hazelnuts

  • add the nuts to a food processor and grind set aside half of the nuts add a pinch of salt 2 zucchini basil and cheese add the oil slowly until the pesto sauce is creamy
  • cut the cherry tomatoes into cubes and drizzle with olive oil and season with a pinch of salt
  • cook the fusilli pasta in boiling salted water for approximately 10 minutes until it is al dente
  • drain the pasta and saute it in a pan with the pesto sauce and the tomatoes for a few minutes
  • serve the pasta with a sprinkling of chopped hazelnuts

Nutritions of Fusilli Pasta Past Zucchini Pesto Sauce And Vesuvius Cherry Tomatoes And Hazelnuts

@type: nutritioninformation
@type: 470 calories
@type: 70 grams
@type: 10 milligrams
@type: 13 grams
@type: 4 grams
@type: 18 grams
@type: 3 grams
@type: 450 milligrams
@type: 6 grams

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