Fusilli al Verde is a first course of the Italian tradition, particularly common in Liguria. It is a pasta dressed with a pesto made from sage, garlic, walnut kernels, Parmigiano and Pecorino cheeses. This dish is characterized by an intense and aromatic flavor, thanks to the presence of sage and walnuts. It is ideal for lovers of bold flavors and for those looking for an alternative to the classic Genovese pesto.
Using a food processor, chop together the walnut kernels, the peeled garlic (rinsed and dried with kitchen paper) and the sage, washed carefully
Pour the chopped mixture into a bowl, add the cheeses and the olive oil and mix with a wooden spoon
Continue mixing, gradually adding the milk until you have obtained a smooth creamy sauce
Meanwhile, cook the fusilli in salted water, drain them al dente and transfer to a serving bowl
Dress with the prepared sauce and serve immediately while hot
Food processor
Pan
Italy, Liguria
| Energy (kcal) | 362.45 |
| Carbohydrates (g) | 55.64 |
| of which Sugars (g) | 2.95 |
| Fat (g) | 10.05 |
| of which Saturates (g) | 2.4 |
| Protein (g) | 14.45 |
| Fiber (g) | 2.71 |
| Sale (g) | 0.11 |
