Fusilli al pesto rosso with fresh mozzarella

  • Prep: 30 minutes
  • Vegetarian friendly! (Vegan friendly if you don't add the mozzarella topping)

One of the most vivid memories I have from being in Italy with my best friend Claudia (a loooong time ago) is us entering a restaurant in Venice for lunch. I remember asking the waiter to bring me his own favourite pasta choice. I use to do so when traveling or discovering new restaurants. It never fails.
He got me fresh pasta al pesto rosso. I don't know if it was the fact that I was starving, but for me that was the most delightful sauce ever. In fact, back in Barcelona I've tried so hard trying to find the same flavour, but all the pesto rossos I've had are just not the same. 

There's an Italian shop in Barcelona called Los Italianos. They have lots of products from Italy and they make fresh pasta, sauces and many other goodies. I gave a go to their pesto rosso and I thing its flavour is the most similar to the one that I've idealised. So proud of me!!!

I just boiled some wholemeal fusilli for 15 minutes (I always try to cook the pasta al dente, if not Eugenio and Michele practise voodoo on me) and poured the precooked pesto rosso. I toped it with some fresh mozzarella (also from the Italian store) and a little tiny bit of coriander. 


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