Fusilli Pasta with Pesto Recipe

Fusilli Pasta with Pesto Recipe

This is a summer recipe that tastes best served cold. You can bring it to work in your lunchbox or prepare it for a picnic and even eat it on the beach during a holiday meal. It's a complete and filling dish on its own, made with simple and healthy ingredients. Our Z&Z dry pesto blend is a savoury seasoning that works with just a bit of olive oil to make things incredibly delicious, with Basil, Garlic, Sun Dried Tomatoes, Pine Nuts, Sea Salt, Black Pepper.

Fusilli Pasta with Pesto

Servings: 4

Cooking time:25 minutes


300 gr short pasta (penne)
200 gr canned tuna (Replace with 50g Crumbled Feta for vegetarian version)
20 cherry tomatoes
1 clove garlic
2 tbsp olive oil
Salt to taste



    1. Wash cherry tomatoes and cut them in half;
    2. Fill a big pan with salty water and bring to the boil;
    3. Add pasta and cook for 7 minutes (or suggested time required on package);
    4. In the meantime, heat olive oil and add a garlic clove;
    5. Remove garlic from the pan, as soon as it starts to brown;
    6. Add cherry tomatoes and crumbled tuna (or feta);
    7. Cook for about 4-5 minutes, until tomatoes have softened;
    8. Drain pasta (but keep some cooking water) and put it in the pan with tomatoes and tuna;
    9. If needed, add also a splash of cooking water;
    10. Add pesto Z&Z blend;
    11. Cook over medium heat for about 4/5 minutes;
    12. You can enjoy your pasta both hot or cold;
    13. Add salt and pepper as required.

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