Recipe courtesy of John Libonati
Pesto with Fusilli
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1357
- Total Fat
- 118
- Saturated Fat
- 19
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 17
- Sodium
- 373
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
1 pound fusilli pasta
3 cups fresh basil
2 tablespoons lightly toasted pine nuts
3 garlic cloves
3 cups extra-irgin olive oil
Pinch salt
1/2 teaspoon cracked pepper
1 cup grated Parmesan
Directions
- Bring a pot of water to a boil, add pasta, and cook to al dente.
- In a food processor, combine basil and pine nuts, and blend. Add the garlic and drizzle in the olive oil while the processor is in operation. When the mixture turns to a paste, add the salt, pepper, and Parmesan, and pulse until well blended.
- To serve, simply combine the pasta and pesto together, and sprinkle Parmesan on top.