Fusilli With Pea Pesto And Smoked Mozzarella Recipes

FUSILLI WITH SPICY PESTO

Fusilli with Spicy Pesto image

Provided by Giada De Laurentiis

Time 54m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
2 cups grated (4 ounces) Asiago cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 ounces baby spinach
3 ounces arugula
1/4 cup extra-virgin olive oil
1 pound fusilli pasta
4 ounces Asiago cheese, shaved

Steps:

For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
*Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.

SHRIMP FUSILLI WITH SWEET-PEA PESTO

Shrimp Fusilli With Sweet-Pea Pesto image

Make and share this Shrimp Fusilli With Sweet-Pea Pesto recipe from Food.com.

Provided by SeaChelle

Categories < 30 Mins

Time 30m

Yield 1 dish, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dry fusilli
1 tablespoon olive oil
1 1/2 lbs frozen uncooked large shrimp, without tails peeled and deveined, thawed (26-30 shrimp per pound count)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen baby peas
1 (14 ounce) can chicken broth
1 teaspoon bottled minced garlic
1/4 cup loosely packed fresh mint leaves
2 tablespoons butter
2 teaspoons white wine vinegar

Steps:

Cook pasta according to package directions; drain. Return pasta to pan to keep warm.
Heat oil over medium-high heat in a 12-inch skillet. Sprinkle shrimp with 1/4 teaspoon salt and pepper. Add shrimp to hot oil. Cook and stir for 3-4 minutes, or until shrimp are opaque. Remove shrimp from skillet; keep warm.
Pesto: Add peas, broth, and garlic to skillet and bring to a boil. Reduce heat and simmer, uncovered, for 3 minutes. Remove from heat. In a food processor or blender, add pea mixture, mint, butter, and remaining salt. Cover and process/blend until smooth. Add vinegar; pulse to combine.
Pour pesto over pasta and toss gently to combine. Top with shrimp.
Serve immediately.

Nutrition Facts : Calories 488.7, Fat 9.7, SaturatedFat 3.5, Cholesterol 183, Sodium 617.4, Carbohydrate 61.9, Fiber 3.8, Sugar 2.9, Protein 35.8

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