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Fusilli with Pesto Rosso & Ricotta

Fusilli with Pesto Rosso & Ricotta

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.

We found Vapiano while we were visiting Stockholm and since then we never miss a chance to eat there. We’ve been in Vapiano in Amsterdam, Cologne, Munich, and recently in Berlin. So far we have tried just a small portion of their menu, but we already have our favorites. For example, their Fusilli with Pesto Rosso & Ricotta.

We tried to recreate it at home, and even though it’s not a perfect clone of the dish they serve in the restaurant, it’s pretty close. Now, it became a staple in our cooking repertoire. Whenever we buy a jar of pesto rosso, we use half of it in red pesto risotto and the other half in this recipe. I love that we need just a few ingredients, which are pretty versatile, and we can create two distinct meals.

Fusilli with Pesto Rosso & Ricotta


Fusilli with Pesto Rosso & Ricotta


Servings: 2

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)

Directions:

  1. Cook the pasta in a large pot according to the instructions on the package.
  2. 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.
  3. 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.
  4. 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.
  5. Serve in a bowl, with a dollop of ricotta cheese on top. Garnish with fresh basil, more sunflower seeds, and cherry tomatoes.

Fusilli with Pesto Rosso & Ricotta


Do you have favorite cuisine or favorite Italian dish?