Fusilli with Pesto Rosso Recipe - Great British Chefs

Pesto rosso fusilli with cherry tomatoes and basil

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

PT45M

This summery fusilli dish from Paul Ainsworth is served with a homemade pesto rosso recipe. If you're short on time, you can buy confit garlic in jars from delis and blitz into the purée needed for the recipe.

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Ingredients

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Metric

Imperial

Pesto rosso fusilli with cherry tomatoes and basil

260g of fusilli pasta
100g of spring onions
100g of roquito pepper
60g of butter
200ml of vegetable stock, good quality
30g of sweet chilli sauce
50g of crème fraîche
100g of cherry tomatoes, quartered
10g of basil, chopped
1 tbsp of olive oil
1/2 lemon, juiced (to taste)
salt
pepper

Confit garlic

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

Pesto rosso

75g of pine nuts, toasted
200g of sun-dried tomatoes
1/2 lemon, juiced
150ml of olive oil
salt

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Pestle and mortar

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

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

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

200g of sun-dried tomatoes
75g of pine nuts, toasted
salt
1/2 lemon, juiced
150ml of olive oil

Cook the fusilli in salted boiling water for 8–10 minutes or until al dente

260g of fusilli pasta

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

1 tbsp of olive oil
100g of spring onions
100g of roquito pepper
200ml of vegetable stock, good quality
60g of butter

Reduce slightly then add your pesto rosso, sweet chilli sauce and crème fraîche. Fold through the tomatoes and basil (leaving some to garnish)

10g of basil, chopped
30g of sweet chilli sauce
50g of crème fraîche
100g of cherry tomatoes, quartered

Season with lemon juice, salt and pepper and finally stir through the cooked fusilli. Serve warm with fresh basil to garnish

pepper
1/2 lemon, juiced (to taste)
salt

Brought to you in association with Barilla

Brought to you by Barilla

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Brought to you in association with Barilla

Brought to you by Barilla

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Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.