Fusilli With Pesto And Green Beans Recipes
FUSILLI WITH SPICY PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 54m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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- In a small, dry skillet over medium heat, toast the pine nuts until fragrant and just beginning to brown, about 4 minutes. Transfer to a plate to cool.
- In a food processor, combine the basil, garlic, ½ teaspoon of the salt, the pepper and the pine nuts. Pulse until finely chopped. With the machine running, gradually add enough of the extra-virgin olive oil to form a smooth and thick paste; you may not need it all. Transfer the pesto to a medium bowl and stir in ½ cup of the cheese. Season with more salt and pepper to taste. Measure out ? cup of the pesto and save the rest for another time.
- Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. Add the pasta and cook 1 minute less than directed on the package, about 5 minutes. Reserve ? cup of the pasta cooking water, then drain the pasta well. If using gluten-free pasta, rinse it under cool running water and drain again.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and shallot to the pan with ½ teaspoon of the salt and cook for about 1 minute. Add the green beans and the remaining ½ teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook for another minute.
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