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

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Grigio Chef

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Pasta with Sun-Dried Tomato Pesto

ItalianITmain
30 min
medium
4 servings
Servings4
400gr di fusilli
200gr di pomodorini secchi
50gr di olive verdi
50gr di olive nere
50gr di pinoli
50gr di formaggio grattugiato
6/8 foglie di basilico
olio
1

Cook the fusilli according to package instructions until al dente.

2

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

3

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

4

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

Spice Level:

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Dietary

vegetarian
Local Name: Pasta al Pesto di Pomodori Secchi

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