FUSILLI AL PESTO DI POMODORINI SECCHI E OLIVE - Video Ricetta - Grigio Chef

Cook the fusilli according to package instructions until al dente.

In a bowl, combine the dried tomatoes, green olives, black olives, pine nuts, grated cheese, and basil leaves.

Add olive oil to the mixture and stir well to combine.

Toss the cooked fusilli with the pesto mixture until well coated.

Spice Level:

Dietary