Fusilli with Walnut Pesto, Mascarpone, and Cherry Tomatoes by @maritoemoglie_incucina
4 servings
300 g
Fusilli
🌰
100 g
Shelled Walnuts
🧀
50 g
Grated Parmigiano Reggiano
🫒
100 ml
Extra Virgin Olive Oil
🥛
50 ml
Milk
🧀
100 g
Mascarpone
🍅
200 g
Yellow And Red Cherry Tomatoes
🧂
Salt
🌶️
Pepper
🌿
Fresh Basil
Preparation Steps
Step 1/14
In a blender, add the walnuts, Parmigiano Reggiano, olive oil, and milk.
Step 2/14
Blend until smooth.
Step 3/14
Season with salt and pepper to taste.
Step 4/14
Wash the cherry tomatoes and cut them in half.
Step 5/14
In a pan, heat some olive oil and add the cherry tomatoes.
Step 6/14
Cook over medium heat until slightly wilted.
Step 7/14
Once cooked, transfer to a blender and blend until smooth.
Step 8/14
Season with salt and pepper.
Step 9/14
In a large pan, add the mascarpone and cook over medium-low heat.
Step 10/14
Add the walnut pesto and cherry tomato cream, mix well until creamy and homogeneous.
Step 11/14
Cook the pasta according to package instructions.
Step 12/14
Once cooked, drain and add to the pan.
Step 13/14
Mix well to combine the pasta with the sauce.
Step 14/14
Plate the pasta and garnish with fresh basil leaves.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Easy (1/4)
Steps
14 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@maritoemoglie_incucina
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos