MAY 2019 | The Australian Women’s Weekly 155
Fusilli with capsicum and
sun-dried tomato pesto
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES500g fusilli (or any pasta shape of your
choice)
⅓cup (80ml) olive oil
1 garlic clove, sliced
4 flat-leaf parsley sprigs, leaves, picked
and roughly chopped, stalks reserved
200g semi-dried tomatoes
100g jarred roasted red capsicum, drained
and roughly chopped
⅓cup (50g) blanched almonds
3 tablespoons grated pecorino or
parmesan
1 fresh mozzarella ball, torn
salt flakes and freshly ground black
pepper1 Bring a large saucepan of salted water
to the boil, add the pasta and cook until
al dente. Drain, reserving ⅓cup of
cooking water.
2 Meanwhile, heat the oil in a frying pan
over medium heat, add the garlic and
parsley stalks and cook for 1 minute until
the garlic just begins to change colour.
Add the tomatoes and capsicum, stir to
coat in the oil and cook for 1-2 minutes to
warm through. Place in a food processor
or blender, add the almonds, cheese and
reserved pasta cooking water and blend
until a smooth paste forms.
3 Place the pesto in the pasta pan. Return
the drained pasta to the pan and add half
the mozzarella and most of the parsley
leaves. Toss so the pasta is completely
coated and season with salt and pepper.
Serve with the remaining mozzarella on
top and a last sprinkle of parsley leaves.RECIPES FROM
THE WEEKNIGHT
COOKBOOK BY
JUSTINE SCHOFIELD,
PUBLISHED BY PLUM,
RRP $34.99.“This is
the perfect
weeknight
pasta dish,
designed
around
ingredients
with a
long shelf life.
I use semi-
dried
tomatoes
because
I prefer their
sweet taste;
if you
want
a deeper
flavour,use sun-dried
tomatoes.”
- JUSTINE
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