This recipe of Zesty Lemon and Rocket Pesto with Fusilli Pasta, Bocconcini, and Tomatoes is by Winning Appliances culinary expert, Gianni Carrieri!
What better way to celebrate the start of the Christmas season than with a collection of recipes that provide the perfect centrepiece for the dining table?
The incredibly talented culinary experts Russell Crosdale, Nadia Fonoff and Gianni Carrieri from Winning Appliances, Australia’s leading kitchen and laundry specialist and Appliances Online, Australia’s largest online appliance retailer, are sharing their most loved recipes perfect for Christmas gatherings around the table.
We’ve listed below the recommended appliances to best prepare these recipes. Approaching the holiday season, we thought these would be great for your readers to make their mouths water.
With these show-stopping Christmas recipes, we’ve got your readers set for a delicious Christmas or even summer meal.
[cooked-sharing]
Prep Time30 minsTotal Time30 mins
For the pesto:
½ cup 125ml light olive oil
200g rocket
60g blanched almonds
1 cloves garlic, thinly sliced
1 tbsp lemon juice
1 tsp lemon rind
130g grated Parmesan
1 tsp flakes salt
¼ tsp pepper
3 tbsp extra virgin olive oil
400g cherry tomatoes, halved
4 basil leaves
100g green beans, trimmed
1 packet (500g) fusilli pasta
200g Bocconcini mozzarella cut in quarters
Toasted flaked almond
Method:
1Pour the olive oil and rocket into a food processor, and blend for about 30 seconds until the ingredients are combined but not smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.
2Into a bowl let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.
3Bring some water to a boil and blanch the green beans for 4 minutes, drain and soak them in iced water for 5 minutes, then cut them into 2 centimetres pieces.
4Cook the pasta according to packaging instructions, reserving ⅓ of the cooking water, toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes, and the remaining grated parmesan, and serve immediately.
Ingredients
For the pesto:
½ cup 125ml light olive oil
200g rocket
60g blanched almonds
1 cloves garlic, thinly sliced
1 tbsp lemon juice
1 tsp lemon rind
130g grated Parmesan
1 tsp flakes salt
¼ tsp pepper
3 tbsp extra virgin olive oil
400g cherry tomatoes, halved
4 basil leaves
100g green beans, trimmed
1 packet (500g) fusilli pasta
200g Bocconcini mozzarella cut in quarters
Toasted flaked almond
Directions
Method:
1Pour the olive oil and rocket into a food processor, and blend for about 30 seconds until the ingredients are combined but not smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.
2Into a bowl let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.
3Bring some water to a boil and blanch the green beans for 4 minutes, drain and soak them in iced water for 5 minutes, then cut them into 2 centimetres pieces.
4Cook the pasta according to packaging instructions, reserving ⅓ of the cooking water, toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes, and the remaining grated parmesan, and serve immediately.
Zesty Lemon and Rocket Pesto with Fusilli Pasta, Bocconcini, and Tomatoes
Looking for more Christmas recipes? We’ve compiled them for you! Check this out: Best Christmas Desserts
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