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Pesto rosso fusilli with cherry tomatoes and basil

  • Main
  • easy
  • 4
  • 45 minutes, plus 4–6 hours to confit the garlic

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Ingredients

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Pesto rosso fusilli with cherry tomatoes and basil

Confit garlic

  • 250g of garlic
  • pomace oil, to cover
  • 2 sprigs of thyme

Pesto rosso

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Method

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1
Make the confit garlic in advance as it takes a good few hours to cook. Place the peeled cloves and thyme in a small ovenproof dish and top with oil so the cloves are fully submerged. Slow cook in the oven at 80°C for 4–6 hours, or until very soft
  • pomace oil, to cover
  • 250g of garlic
  • 2 sprigs of thyme
2
Drain the garlic, pass the oil through a sieve and bottle the garlic oil – it can be kept for up to 6 weeks. Blend the garlic to a purée and measure out 50g for the pesto and 120g to stir through the pasta. You can store any remaining purée in the fridge for other dishes
3
To make the pesto, place the pine nuts, sun-dried tomatoes and garlic purée in a pestle and mortar or blender and grind to a paste. Add the oil to loosen and season with the lemon juice and salt. Measure out 200g of pesto for the pasta, reserving any extra in the fridge
4
Cook the fusilli in salted boiling water for 8–10 minutes or until al dente
  • 260g of fusilli pasta
5
In a heavy-based pan, heat the olive oil on a medium heat. When hot, add the spring onions and roquito peppers and cook for 2 minutes. Add the butter, 120g garlic purée and vegetable stock
6
Reduce slightly then add your pesto rosso, sweet chilli sauce and crème fraîche. Fold through the tomatoes and basil (leaving some to garnish)
7
Season with lemon juice, salt and pepper and finally stir through the cooked fusilli. Serve warm with fresh basil to garnish
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Pesto rosso fusilli with cherry tomatoes and basil

 
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