Fusilli with Vegetables and Tomato Pesto
Ingredients
- For the pesto
- 2 garlic cloves
- 30 grams Pine nuts
- 60 grams sun-dried Tomatoes (in oil)
- 1 tsp dried oregano
- 125 milliliters olive oil
- 30 grams freshly grated Parmesan
- salt
- cayenne pepper
- For the vegetables
- 200 grams waxy potatoes
- 200 grams Broccoli
- 100 grams Broad bean (shelled)
- 100 grams green Beans
- 1 Zucchini
- 300 grams Fusilli
- 2 Tbsps olive oil
- freshly ground peppers
- For garnish
- 2 Tbsps fresh oregano
Preparation steps
For the pesto: Peel the garlic and finely chop. Toast the pine nuts in a dry skillet until golden, remove and let cool. Drain the tomatoes and puree in a blender with half the garlic, the oregano and pine nuts. Gradually add the olive oil. Stir in the Parmesan.
For the vegetables: Scrub the potatoes and cook in a pan of boiling salted water until knife-tender, about 25 minutes, drain. Rinse the vegetables and cut into bite-sized pieces. Blanch the broccoli, broad beans and green beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain, rinse under cold water and drain well. Cook the pasta according to package directions until al dente, drain. Cut the potatoes into quarters or eighths, if large. In a pan heat the oil and cook the remaining garlic until soft. Add the broccoli, broad beans, green beans, zucchini and potatoes and saute 2-3 minutes, stirring occasionally. Add the pasta to the pan along with a little tomato pesto and cook until heated through. Season with salt and pepper and arrange on plates. Garnish with fresh oregano leaves and serve the remaining pesto separately.
