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Fusilli De Cecco Pesto Di Zucchine e Fonduta All’Asiago


Ingredients for 4

350g Fusilli pasta

4 Medium sized zucchini sliced

2 Tablespoons extra virgin olive oil

2 Cloves of garlic sliced

12 Leaves of fresh basil

For the fondue:
1 1/2 Cup of milk

1 1/2 Tablespoons of butter

1 Tablespoon of flour

100g Asiago cheese roughly grated

1 Pinch of grated nutmeg

1 Pinch of white pepper powder


  1. Make the fondue first: in a small pot melt the butter and add the flour. Let it cook for a few minutes at a low temperature.

  2. Reheat the milk in another small pot or in a mug using the microwave open. Pour the hot milk into the butter and flour pot. Let it come to the simmer and simmer for a minute.

  3. Take it away from the heat and season with pepper and nutmeg. Add the cheese and mix until it is all nicely melted.

  4. Cook the fusilli in a large pot of salted boiling water.

  5. In a large pan gently fry the garlic and add the basil and zucchini. Add a little of the pastas cooking water and keep simmering the zucchini until they are soft.

  6. With a fork or a hand blender – squash the zucchini into a rough puree.

  7. Drain the fusilli when al dente and toss it into the zucchini pan. Add a ladle of the Asiago fondue mix and serve.

Buon Appetito!  

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