Fusilli with pistachio pesto and cherry tomatoes
- Fusilli 300 gr
- Pesto of organic Bronte pistachios 250 gr
- Cherry tomatoes 500 gr
- Leeks 80 gr
- Olive oil as needed
- Black pepper as needed
Cut the leeks into slices and fry them in a pan with a little olive oil, adding hot water from the pasta pot; wash and cut the cherry tomatoes, adding them to the leeks. Season with salt and pepper and let it blanch for ten minutes. Then add the pistachio pesto and the cooked fusilli, using the water of the pasta to mix everything.