Fusilloni With Pesto, Tomatoes And Prosciutto
Introduction
Fusilloni is fusilli's big brother and our favourite pasta shape to pair with pesto. The inclusion of cherry tomatoes makes this quite a summery dish, and unusually for us, we advise going quite light on the pesto because you want to taste the super-expensive prosciutto in its full glory.
Ingredients for two
| Dried fusilloni | 150g |
| Pesto | 60g |
| Cherry tomatoes | x12 |
| Prosciutto | 6 slices |
| Parmesan | as needed |
| Seasoning | as needed |
| Lemon juice | optional |
Method
Cook your pasta according to the packet instructions in lightly salted water and simmer until al dente.
In the meantime, quarter the cherry tomatoes and tear the prosciutto.
When the pasta is ready, drain through a sieve or colander, making sure to save a couple of tablespoons of the starchy water, which you can add to the pesto to help emulsify the sauce.
Stir all ingredients together and top with some shaved Parmesan, a crack of black pepper, and a squeeze of lemon juice.