Fusilli with cashews and homemade pesto

Try Kelly Thompson's quick basil pesto over freshly cooked pasta and discover why the homemade product is just so much nicer
By Kelly Thompson
Fusilli with cashews and homemade pesto
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 400 g fusilli pasta
  • 10 cherry tomatoes, halved
  • olive oil, for frying
  • handful roasted cashew nuts
  • leaves basil, for garnish

For the pesto

  • 1 large bunch of fresh basil, leaves only, washed and dried
  • 3 medium cloves garlic
  • small handful roasted cashew nuts
  • 50 g freshly grated parmesan
  • 150 ml extra virgin olive oil


1. For the pesto: put all the pesto ingredients into a blender or food processor and process until finely blended.

2. Bring a large saucepan of salted water to the boil and cook the pasta until just tender. While the pasta is cooking, prepare the tomatoes.

3. Heat a little olive oil in a heavy-based frying pan and fry the tomatoes for 2-3 minutes. Season with salt and freshly ground pepper to taste.

4. In a clean pan, heat a little olive oil and fry some cashews until golden. Drain on kitchen paper and chop coarsely.

5. Drain the pasta, transfer to a serving bowl and stir in the pesto and tomatoes. Garnish with the chopped cashews and basil leaves.

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