Fusilli With White Pesto Recipes

PESTO WITH FUSILLI

Steps:

• 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.

FUSILLI WITH PEA PESTO AND SMOKED MOZZARELLA

Steps:

• For the pasta: 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, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the drained pasta in a large bowl. Add the cheese and toss until coated.
• For the pesto: In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the shallots, 1/2 teaspoon salt and the pepper. Cook until softened, about 2 minutes. Add the wine and cook for 2 minutes. Remove the pan from the heat and cool slightly.
• In the bowl of a food processor, combine the peas, smoked mozzarella, spinach, Parmesan, lemon juice, lemon zest, the remaining 1 teaspoon salt and the cooked shallot mixture. Blend until smooth, but still slightly chunky.
• Pour the pesto over the pasta and toss until coated, adding the reserved pasta water as needed to loosen the sauce. Sprinkle with the toasted almonds and serve.

FUSILLI WITH SPINACH AND WALNUT PESTO

Steps:

• Add spinach and 1 tablespoon water to a large skillet set over medium-high. Cook, stirring constantly, until spinach is wilted, about 3 minutes. In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
• In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Transfer to a serving plate, top with pecorino, and serve immediately.

FUSILLI WITH WHITE PESTO

Steps:

• Toast the nuts in a small skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
• Meanwhile, bring 4 quarts water to a boil in a big pot.
• Lower skewered garlic into the water, boil for 45 seconds, immediately run garlic under cold water; remove from skewer, peel, and mince.
• Place nuts, garlic, oil, and ½ teaspoon salt in a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
• Transfer mixture to a small bowl; stir in the cheeses, and adjust the salt.
• Add 1 tablespoon salt and the pasta to the boiling water.
• Cook until al dente; reserve ½ cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
• Mix in ¼ cup of the reserved cooking water and the pesto; use the additional ¼ cup cooking water as needed to moisten the sauce.
• Divide among 4 warmed pasta bowls and serve immediately.