Fusilli with Pistachio Pesto and Cherry Tomatoes

Method

1. Make the pesto: put pistachios, olive oil, parmesan, basil, garlic, lemon zest, water, salt, and pepper in a blender and blend until smooth.
2. Transfer the pesto to a bowl.
3. For the sauce: in a pan, sauté the leek with a drizzle of olive oil.
4. Add a little hot water and let it stew gently; add more water as needed.
5. Cut the cherry tomatoes into quarters and add them to the pan.
6. Season with salt and pepper, stir.
7. Cover and cook for about ten minutes over moderate heat.
8. Meanwhile, cook the fusilli pasta in salted boiling water according to package directions.
9. When the sauce is ready, turn off the heat and add the pistachio pesto.
10. Add a ladle of pasta cooking water and mix well.
11. Drain the fusilli (reserve some cooking water) and add them to the sauce.
12. Mix well and serve immediately.