It’s no surprise that Italian food got so quickly adopted in almost every country. After all, every Italian dish fulfills the definition of a comfort food. Whether it’s pasta on a thousand different ways, various kinds of pizza, cheese, wine, biscotti, cannoli, gelato, or about a million other things, everything is soothing and comforting. Having Italian food for lunch or dinner is always a good idea.

Wherever we travel, we like to try local cuisine. We usually look for something ordinary that locals eat daily. But it’s also true that we like a good pizza or pasta dishes, and tomato soup, even on summer days. So if we are in doubt on where to eat in a new city, we tend to go to an Italian restaurant.

Fusilli with Pesto Rosso & Ricotta

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1/4 cup sunflower seeds
  • 2 cups (140 grams) whole-grain fusilli or spirelli pasta
  • 90 grams red pesto
  • 12 cherry tomatoes (quartered)
  • 125 grams ricotta
  • pinch chili powder (optional)
  • 1 clove garlic (optional)
  1. Instructions
  2. Cook the pasta in a large pot according to the instructions on the package.
  3. Meanwhile, heat a large pan or wok and toast the sunflower seeds for a few minutes. When the seeds start to turn golden, remove the pan from the heat and let it cool for a few minutes.
  4. Return the pan to the medium heat and add pesto and a 1/4 cup of pasta water. Mix to create a smooth sauce. If using, add a pinch of chili powder and minced garlic.
  5. Drain the cooked pasta. Add the cooked pasta and tomatoes to the pan and mix with the sauce. Mix carefully until the pasta is covered with the pesto sauce.
  6. Serve in a bowl, with a dollop of ricotta cheese on top. Garnish with fresh basil, more sunflower seeds, and cherry tomatoes.

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