Sun-Dried Tomato Fusilli with Rosemary Almonds
30 min
Veggie
29832
For 2 Portions
160 g
fusilli
80 g
tomato, sundried, in oil
40 g
almond
30 g
Parmesan
4 sprig(s)
rosemary, fresh
2
shallot
30 g
butter
4 tbsp
olive oil
1 tsp
smoked paprika powder
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 360°F (conventional, recommended) or 325°F (fan).
3. Meanwhile, halve head of garlic, drizzle with a little oil, season with salt, and wrap in aluminum foil. Roast garlic in the oven for approx. 25 min.