Fusilli al pesto rosso

Name: Fusilli al pesto rosso (Fusilli with red pesto)
Yield: Serves 5–6
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; 6 tbsp extra virgin olive oil; ½ tsp crushed dried chillies; salt and freshly ground black pepper; 50 g/1¾ oz/⅓ cup almonds in their skins; 2 garlic cloves; 2 red peppers; 50 g/1¾ oz/6 tbsp pine nuts; 1 tbsp olio santo; 500 g/1 lb 2 oz fusilli or linguine; a dozen black olives, pitted; 1 tbsp lemon juice; 500 g/1 lb 2 oz fusilli or linguine

Fusilli with red pesto

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is a Sicilian pesto made with peppers, chilli and almonds.

Ingredients

2 red peppers
50 g/1¾ oz/6 tbsp pine nuts

Europe
Italy
Main course
Pasta
Vegetarian
Sicily
Mediterranean

Method

Put the peppers on a direct flame or under the grill and grill until the outer skin is black and blistered. Turn the peppers around and continue roasting them until the skin is charred all over. Quarter and peel the peppers carefully, discarding the seeds and the ribs.

Preheat the oven to 120°C/250°F/gas mark