Rosso Pesto Pasta in Minutes!
A quick & flavorful Italian classic perfect for any night.
Blend sun-dried tomatoes, walnuts, basil, olive oil, Parmesan, and spices—all in one go for a creamy, vibrant red pesto! Toss with hot, al dente fusilli, finish with pasta water, extra cheese, olives, and juicy cherry tomatoes. Super simple, extra tasty, and ready in no time.
Perfect for pasta lovers, and even delicious as a spread for pizza or sandwiches.
Try this homemade Rosso Pesto Pasta today—restaurant vibes in your own kitchen! 🍝🌿
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Ro past the pasta recipe. Drain and add 1/4 cup of sun-dried tomatoes. Duffer in oil. Add 1/4 cup walnuts. Add half a cup fresh basil. Add 1 teaspoon red chili flakes. Add 2 tsp freshly ground black pepper. Add 1/4 cup extra virgin olive oil. Add half a cup grated parmesan. Add 2 tepoon salt. Add 1/8 cup water. Blend it. Boil pasta following packet instructions. I use 150 g of fucili. In a pan, add the drained pasta. Add the pesto from the jar. Add two ladles of pasta water. This helps in emulsifying it. Grate and add 1/4 cup parmesan cheese. Simmer for 5 minutes. Check and add for salt and pepper. Add basil. Serve the pasta. Add half cherry, tomatoes. Add some green olives. Grate and add some parmesan. Serve hot.
Dining and Cooking