Two southern lands that meet today to create a really tasty dish: Calabrian fusilli pesto and pistachios from Bronte, of course! Just very little to enhance this dish because the sauce by itself is already really fabulous, I just added a bit of saffron in the cooking water and a sprinkling of nutmeg and Parmesan cheese and the dish is served! Calabrian fusilli al pesto pistachios 300 g fusilli from Calabria (Eternal flavors of Calabria) 200 g of pesto Bronte's Bacchus 1 packet of saffron to taste Nutmeg to taste Grana Cook the fusilli in plenty of water in which the envelope was dissolved saffron.
In a pan pour the pesto and mix with a tablespoon of water to cook the pasta, add the cooked fusilli al dente texture and a sprinkling of nutmeg and serve. 
In a pan pour the pesto and mix with a tablespoon of water to cook the pasta, add the cooked fusilli al dente texture and a sprinkling of nutmeg and serve.
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