Tomato and Almond Pesto Fusilli Pasta
Ingredients
- 50g shelled, unskinned almonds
- A handful of fresh basil leaves
- 2 garlic cloves
- 6 vine-ripened tomatoes
- 2 tbsp finely grated pecorino cheese
- 6 tbsp extra-virgin olive oil
- 400g Flocons Gluten Free fusilli pasta
Method
- 1. Put a large pan of water on to boil. Preheat the oven to fan 200C/conventional 220C. Cover the almonds with boiling water for a few minutes to loosen their skins, and then slip them off with your fingers when they are cool enough to handle.
- Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
- Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl.
- Process the almonds, again with a little salt, using the pulse button, until they’re the size of small grains of rice.
- Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice.
- Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well.
- Taste and season with pepper and – only if needed – a little salt.
- Boil the Flocons Gluten Free fusilli pasta for approximately six minutes taking care to keep it very al dente, especially if you are planning to serve it cold.
- Drain the cooked Flocons Gluten Free fusilli pasta but reserve a couple of ladles of the pasta water.
- Tip the Flocons Gluten Free fusilli pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed.
- Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew.
- Serve