Fusilli With White Pesto Recipes

PESTO WITH FUSILLI

Pesto with Fusilli image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

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

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

Fusilli with Pea Pesto and Smoked Mozzarella image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

Kosher salt
1 pound fusilli pasta
1/2 cup grated Parmesan
1 tablespoon plus 1/2 cup extra-virgin olive oil
1 large shallot, chopped
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry white wine, such as pinot grigio
2 1/2 cups frozen peas, thawed
4 ounces smoked mozzarella, rind removed, grated (1 cup)
1 packed cup baby spinach leaves
1/2 cup grated Parmesan
2 teaspoons fresh lemon juice, from 1/2 a large lemon
Zest of 1 large lemon
1/2 cup slivered almonds, toasted, coarsely chopped

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

Fusilli with Spinach and Walnut Pesto image

The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 7

Ingredients

1 bunch spinach (about 1 pound), trimmed and washed
3/4 cup walnuts, toasted
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest
Coarse salt and ground pepper
1 pound fusilli
1/4 cup shaved pecorino cheese (1 ounce), for serving

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.

Nutrition Facts : Calories 461 g, Fat 18 g, Fiber 6 g, Protein 16 g

FUSILLI WITH WHITE PESTO

Fusilli With White Pesto image

Make and share this Fusilli With White Pesto recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup walnuts
3 garlic cloves, threaded on a skewer
2 tablespoons extra virgin olive oil
salt
1 cup ricotta cheese
1/4 cup finely grated parmesan cheese
1 lb fusilli

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.

Nutrition Facts : Calories 763.4, Fat 32.6, SaturatedFat 8.8, Cholesterol 36.9, Sodium 153.9, Carbohydrate 91, Fiber 5.2, Sugar 2.8, Protein 27.7

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