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Fusilli with pistachio pesto and green salad
When you're in a hurry, pesto, that wonderful invention, comes to the rescue.
Ingredients - for 4 people
- 350g fusilli pasta
- 100g feta cheese
- 60g shelled pistachios
- 40g grated Parmesan cheese
- A few sprigs of mint
- 1 clove garlic
- 1 salad
- olive oil
- Dressing mix
- salt and pepper
Preparation
- Bring a saucepan of water to the boil, add salt when it starts to boil, then plunge in the pasta and leave to cook for 10 mins.
- Meanwhile, peel the garlic clove and remove the germ.
- If you have time, roast the pistachios: toast them for a few minutes in a very hot pan while stirring.
- Wash and spin-dry the mint and salad.
- Combine the pistachios, Parmesan, mint, garlic, 3 tablespoons olive oil, pepper and 2 tablespoons water (serves 4). Blend the mixture in a blender or mash it with a pestle (in which case, add the oil and water gradually) without trying to make a smooth purée: there should be some small pieces left.
- Add the feta cheese and mix well.
- Drain the pasta well and mix with your homemade pesto.
- Make a dressing to taste and serve the fusilli with the salad.
