Long pierced fusilli pasta with dried tomato pesto, preparation

1) Desalt the capers. Seared for 5 minutes the dried tomatoes in boiling water, to soften them. Shred them and blend them in the mixer with the peeled pear, 60 g of almonds, 20 g of capers desalted, mint leaves and a pinch of green oregano, adding 3 tablespoons of oil and a grind of pepper.

2) Cut fillet the remaining almonds. Boil fusilli in abundant salted water, drain and season them with pesto, softened with a few tablespoons of pasta cooking water. Complete with sliced ​​almonds, remaining capers, red oregano, fresh mint and a drizzle of raw oil.