Fusilli pasta with pistachio pesto and cherry tomatoes recipe

Ingredients (serves 4):

• 400g fusilli pasta
• 50g shelled pistachios
• 50g grated Parmesan cheese
• 1 garlic clove, peeled
• 1 cup fresh basil leaves
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved
• Salt & black pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a food processor, pulse the pistachios until finely chopped.
3. Add the Parmesan cheese, garlic, and basil to the food processor. Pulse until the mixture is finely grated.
4. With the food processor still running, slowly pour in the olive oil until a smooth pesto forms.
5. In a large skillet over medium heat, sauté the cherry tomatoes until they begin to soften, about 5 minutes.
6. Add the cooked pasta to the skillet and stir to combine with the cherry tomatoes.
7. Remove the skillet from heat and mix in the pistachio pesto until the pasta is evenly coated.
8. Season with salt and black pepper to taste.
9. Serve warm.

Verdict and Serving Suggestions:

This dish has a beautiful balance of flavor from the nutty and cheesy pistachio pesto and the sweet cherry tomatoes. It is perfect for a quick and easy weeknight dinner or hosting a cozy dinner with friends. Serve this pasta alongside a crisp green salad and some crusty bread.