Let’s get started with our fusilli recipe.
Throw the pistachios into a food processor with the orange juice and blend. Add the oil and a pinch of salt.
If necessary, add a bit of water until you get a dense velvety cream.
Before turning the processor off, mix in the grated pecorino cheese.
Cook the fusilli “al dente” in salted boiling water and drain. Add the pasta to the pistachio pesto sauce, stir well and drizzle with olive oil.
You’re now ready to serve your Fusilli with Sicilian Pistachio Pesto and IGP Sicilia Oil.