- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound Fusilli
- 1 pound cherry tomatoes
- 1 clove garlic, thinly sliced
- 1/4 cup olive oil
- 1 cup prepared Pesto Genovese
- Parmigiano Cheese, grated
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- Rinse the tomatoes under cold water and and cut into halves. In a large skillet over medium heat, sauté the garlic in olive oil until golden. Add the tomatoes and stir together for a few minutes. Add salt to taste.
- Mix in the Pesto Genovese. Remove from heat.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and mix into pesto mixture. Serve immediately with a sprinkle of Parmigiano.
This is going to be hard to believe, but I was talking to an Italian guy about pasta last week. He sat next to me on an airplane. He's from Milano; his name is Marco. He asked about my favorite pasta. "Hmm, hard to say," I said. And he replied, "Right, you need to give a top five. One is impossible." His favorites: Carbonara, Amatriciana, Pesto Genovese, Ragu Bolognese, and Spaghetti Vongole. That's all I know about Marco. But really, what else is there to know? He’s my new BFF.
When we discussed this week's Sunday Pasta options, he suggested his own creation: Fusilli al pesto con pomodorini. In a hurry this week, I used Rossi Pesto Genovese (made with DOP Basil, Parmigiano, and Pecorino) and Faella Fusilli. 15 minutes e pronto!
Marco, where ever and whoever you are, grazie!
P.s Check out our wine pairings for this dish.