Quick and delicious truffle pesto fusilli perfect for family gatherings. This dish features toasted pine nuts blended with basil, parmesan, and truffle carpaccio, combined with fusilli, artichokes, and sun-dried tomatoes.
1: Slice the sun-dried tomatoes and artichokes, set aside.
2: In a dry pan on medium heat, toast the pine nuts until golden brown.
3: Add toasted pine nuts and garlic into a blender and blend until the nuts form a paste.
4: Scrape down the sides of the blender with a spatula.
5: Add basil, parmesan, truffle carpaccio, black pepper, salt, lemon zest and juice. Blend until combined.
6: While the blender is running pour in the olive oil and truffle oil. Season to taste.
7: In a pot of salted simmering water, add the fusilli and cook for 8-10 mins. Stir the pasta to prevent any sticking.
8: While the pasta is cooking, sauté the artichokes in a preheated pan with vegetable oil on medium high heat. Sauté the artichokes until they are golden brown, then add the sun-dried tomatoes and cook for another minute.
9: In a large bowl, combine the cooked fusilli, artichokes, sun-dried tomatoes and pesto. If the pesto is too thick, add 1/3 cup of pasta water to thin out the sauce.
10: Finish the truffle pesto fusilli with lemon zest before serving. Enjoy!
