HOW TO PREPARE IT:

Cook the fusilli in boiling salted water according to the “al dente” cooking instructions.
Crumble and crush a handful of hazelnuts.
Pour the red vegan pesto in a wok for pasta, add a few tablespoons of cooking water.
Drain the pasta and dip it in the red pesto vegan.
Mix and complete the dish with a pinch of extra virgin olive oil and previously crumbled hazelnuts.