Fresh Fusilli with Red Pesto and Smoked Provola by @maritoemoglie_incucina

20 min

4 servings

🍝

320 g

Fresh fusilli

🧀

200 g

Smoked provola

🫗

100 g

Sun-dried tomatoes in oil

🌰

30 g

Almonds

🧀

40 g

Parmigiano reggiano

🫒

45 ml

Extra virgin olive oil

🌿

6 g

Fresh basil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

  1. Drain
    • sun-dried tomatoes in oil
    • almonds
    • grated Parmigiano Reggiano

    Drain the sun-dried tomatoes thoroughly and place them in the blender with the almonds, grated Parmigiano Reggiano, and most of the fresh basil.

  2. Blend
    • extra virgin olive oil

    Blend the pesto while slowly pouring in 3 tablespoons of extra virgin olive oil, until thick and smooth.

  3. Season
    • salt

    Season the red pesto with salt and black pepper. Blend briefly to combine.

  4. Cut
    • smoked provola cheese

    Cut the smoked provola cheese into small cubes. Pat it dry with kitchen paper if it is very moist.

  5. Cook
    • fresh fusilli
    • salt

    Bring a large pot of salted water to a boil. Cook the fresh fusilli until al dente, about 8 to 10 minutes.

  6. Scoop
    • pasta cooking water
    • fresh fusilli

    Scoop out 120 ml of pasta cooking water before draining the fusilli. Drain the pasta well.

  7. Transfer
    • fresh fusilli

    Transfer the drained fusilli to a pan with all the red pesto. Toss until the pasta is coated.

  8. Add
    • pasta cooking water
    • Fresh fusilli

    Add the reserved pasta cooking water a little at a time. Stir until the sauce becomes creamy and clings to the fusilli.

  9. Add
    • smoked provola cheese

    Add the cubed smoked provola and cook over low heat for 1 to 2 minutes. Toss until the cheese is soft and creamy.

  10. Serve
    • fresh basil
    • grated Parmigiano Reggiano
    • black pepper

    Serve the pasta hot and garnish with the remaining fresh basil. Finish with extra grated Parmigiano Reggiano or black pepper if desired.

Fresh Fusilli with Red Pesto and Smoked Provola by @maritoemoglie_incucina

20 min

4 servings

🍝

320 g

Fresh fusilli

🧀

200 g

Smoked provola

🫗

100 g

Sun-dried tomatoes in oil

🌰

30 g

Almonds

🧀

40 g

Parmigiano reggiano

🫒

45 ml

Extra virgin olive oil

🌿

6 g

Fresh basil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

Preparation Steps

  1. Step 1/10

    Drain the sun-dried tomatoes thoroughly and place them in the blender with the almonds, grated Parmigiano Reggiano, and most of the fresh basil.

    🫗sun-dried tomatoes in oil
    🌰almonds
    🧀grated Parmigiano Reggiano
    🌿fresh basil

  2. Step 2/10

    Blend the pesto while slowly pouring in 3 tablespoons of extra virgin olive oil, until thick and smooth.

    🫒extra virgin olive oil

  3. Step 3/10

    Season the red pesto with salt and black pepper. Blend briefly to combine.

    🧂salt
    ⚫black pepper

  4. Step 4/10

    Cut the smoked provola cheese into small cubes. Pat it dry with kitchen paper if it is very moist.

    🧀smoked provola cheese
    🔪chef's knife
    🪵cutting board
    🧻kitchen paper

  5. Step 5/10

    Bring a large pot of salted water to a boil. Cook the fresh fusilli until al dente, about 8 to 10 minutes.

    🍝fresh fusilli
    🧂salt
    🥄wooden spoon

  6. Step 6/10

    Scoop out 120 ml of pasta cooking water before draining the fusilli. Drain the pasta well.

    🍝pasta cooking water
    🍝fresh fusilli
    🥄ladle
    🧺colander

  7. Step 7/10

    Transfer the drained fusilli to a pan with all the red pesto. Toss until the pasta is coated.

    🍝fresh fusilli
    🥄wooden spoon

  8. Step 8/10

    Add the reserved pasta cooking water a little at a time. Stir until the sauce becomes creamy and clings to the fusilli.

    🍝pasta cooking water
    🥄wooden spoon

  9. Step 9/10

    Add the cubed smoked provola and cook over low heat for 1 to 2 minutes. Toss until the cheese is soft and creamy.

    🧀smoked provola cheese
    🥄wooden spoon

  10. Step 10/10

    Serve the pasta hot and garnish with the remaining fresh basil. Finish with extra grated Parmigiano Reggiano or black pepper if desired.

    🌿fresh basil
    🧀grated Parmigiano Reggiano
    ⚫black pepper

Composition

Ingredients

Types

Grains, Pasta, Vegetables, Preserved vegetables, Fats, Oils, Herbs, Seasonings, Spices

Ingredients

Fresh fusilli, Smoked provola, Sun-dried tomatoes in oil, Almonds, Parmigiano reggiano, Extra virgin olive oil, Fresh basil, Salt, Black pepper

Notes

Sun-dried tomatoes in oil (well drained), Almonds (or pine nuts), Parmigiano reggiano (grated), Extra virgin olive oil (to taste, drizzled in while blending), Fresh basil (a few leaves, for the pesto and extra to garnish), Salt (to taste), Black pepper (to taste)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

690 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 76g, Fat: 31g, Fiber: 6g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 420mg, Iron: 3.2mg, Sodium: 780mg, Potassium: 410mg

Vitamins

Vitamin A: 180µg, Vitamin C: 8mg, Vitamin E: 3.2mg, Vitamin K: 32µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, colander, ladle, wooden spoon, kitchen paper

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Al dente, Melty, Tender

Flavors

Savory, Smoky, Tangy, Nutty, Herbal, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the dish contains cheese), fridge : 2 days (Cool quickly,Store in an airtight container,Reheat gently with a splash of water), freezer : 30 days (Freeze in an airtight container,Texture of melted provola may change after thawing)