Fusilli With Zucchini Pesto Recipes

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON

Steps:

• Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
• Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
• Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
• Top with crumbled bacon and a generous amount of freshly ground pepper.

FUSILLI WITH ZUCCHINI PESTO AND SALMON

Steps:

• To prepare the fusilli pasta with zucchini pesto and salmon , start with the zucchini pesto: Take the zucchini, cut off the ends 1 , and grate coarsely 2 . Place the grated zucchini in a strainer over a deep container: The strainer must not touch the bottom of the bowl 3 .
• Lightly salt the zucchini 4 , stir, and leave to drain with a weight on top 5 . A jar full of pulses or flour is ideal for this job. Let the zucchini stand like this for about 30 minutes so it loses its water 6 .
• Once drained, place the zucchini in a food processor 7 , add the pine nuts, almonds, and Parmigiano Reggiano cheese 8 , followed by a pinch of salt 9 ,
• oil 10 , and the basil leaves 11 . Blitz until you get a uniform paste with all the ingredients well combined 12 .
• The zucchini pesto is ready: Transfer it to a bowl and set aside 13 . Next, place a pot full of plenty of salted water on the stove: You'll need it to cook the pasta. Now turn your attention to the salmon steak, which should already be boned and skinned. First cut it into thick slices 14 and then cut those into strips about 1 inch (2-3 cm) long 15 .
• Transfer the strips to a bowl 16 , add the oil 17 , and season with salt and pepper 18 .
• Stir well to combine 19 and set aside. Once the pasta water has reached a boil, add the fusilli 20 and cook for the time stated on the package. Now go back to the salmon: First, juice one lemon 21 .
• Then add the salmon strips to a hot frying pan and sear for a few seconds, stirring as little as possible 22 . Deglaze with the lemon juice 23 and cook for a few more minutes 24 . Remove the pan from the heat and keep the salmon warm.
• Pour the zucchini pesto into a large saucepan 25 . By this time, the fusilli will have cooked: Drain and reserve some of the cooking water, then pour into the pesto 26 , adding a ladleful of cooking water to blend everything together 27 .
• Mix the fusilli and pesto thoroughly 28 , and add the salmon, stirring gently 29 . Heat the pasta through for a few seconds and then serve: Your fusilli pasta with zucchini pesto and salmon is ready to be enjoyed 30 !

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.

LEMONY FUSILLI WITH CHICKEN, ZUCCHINI, AND PINE NUTS

Steps:

• Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
• Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
• Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
• Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
• Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

SQUASH AND ZUCCHINI WITH PESTO

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
• Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
• Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.

FUSILLI WITH SUN-DRIED TOMATOES, ZUCCHINI, AND PEAS

Steps:

• In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
• In a small saucepan bring 1 1/2 cups water and tomatoes to a boil. Remove pan from heat and let tomatoes stand until softened, about 15 minutes. Drain tomatoes, reserving 1/2 cup soaking liquid, and chop. In a large bowl stir together tomatoes, reserved soaking liquid, olives, and parsley.
• Cook pasta in boiling water until al dente, adding peas and zucchini during last minute of cooking. Drain pasta mixture well in a colander and add to tomato mixture with salt and pepper to taste, tossing until most of liquid is absorbed.