Fusilli with Basil and Rocket Pesto

Method

1. Prepare the pesto: put washed basil and rocket leaves in a blender, add a drizzle of olive oil, some grated Parmigiano Reggiano, the hazelnuts with salted caramel, a splash of water, pepper and a pinch of salt. Blend until smooth. Set aside.
2. In a pan, pour a little extra virgin olive oil and add one garlic clove thinly sliced. Heat gently until the garlic is just golden (do not brown).
3. Add the anchovy fillets (from Cetara or use anchovy paste) and let them dissolve in the oil off the heat. If desired, add some chili pepper.
4. Add a splash of pasta cooking water and stir.
5. Cook the fusilli in boiling salted water until al dente. Drain, reserving some cooking water.
6. Add the cooked fusilli to the pan with the anchovy sauce and toss with a little cooking water to create a creamy emulsion.
7. To serve: spread a layer of basil and rocket pesto on the plate, then place the seasoned fusilli on top. Finish with a grating of Parmigiano Reggiano.