If you like this recipe, please tag @bontasanapasta in your stories.
250 grams (one box) of Bontasana White Corn Fusilli
12 cherry tomatoes
2 sheets of Nori seaweed
20 grams parsley leaves
5 grams capers in oil
½ garlic clove
extra virgin olive oil to taste
Put the Nori seaweed, garlic, capers and parsley leaves in a blender jug and emulsify with a small amount of sparkling water and extra virgin olive oil to obtain a fairly smooth pesto.
Cook the White Corn Fusilli according to the package instructions. Meanwhile add a drizzle of oil to a pan and quickly sauté the tomatoes, add the pasta and blend in with the tomatoes, off the heat add the nori seaweed pesto.
Recipe by Matteo Maenza
Executive Chef at Lefay Resort & SPA