Lean Cool Fusilli Al 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.

LEAN, COOL FUSILLI AL PESTO

Steps:

• Blanch the string beans in boiling water for 2 minutes. Drain and rinse under cold running water until cool. Drain again. Cut in half lengthwise. Set aside.
• Pour the broth into a small saucepan and bring to a boil. Turn off the heat and add 2 cups of the basil. Steep for 1 minute. Strain. Refrigerate until chilled. Combine the broth-and-basil mixture, remaining basil and roasted garlic in a food processor or blender. Puree until smooth. Pour the sauce into a large salad bowl. Add the lemon juice, whisk in the olive oil and add salt and pepper. Add the string beans. Toss. Set aside.
• Cook the pasta in boiling salted water until tender. Drain. Add to the vinaigrette. Toss to combine. Refrigerate until chilled. Season to taste with salt and pepper. Garnish with the toasted pine nuts.

FUSILLI WITH ARUGULA PESTO AND CRISPY PANCETTA

Steps:

• Preheat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, 5 to 7 minutes. Set aside on a paper towel-lined plate.
• Bring a large pot of salted water to a boil. Prepare an ice water bath. Stir the arugula into the boiling water and cook until it is bright green and tender, about 15 seconds. Remove the arugula directly to the ice bath and let cool completely, then drain, gently squeeze out the excess water and set aside. Do the same for the basil. Once the arugula and basil are blanched, cook the pasta in the boiling water until al dente.
• Meanwhile, make the pesto. Add the arugula and basil to a food processor and blend until mostly pureed, about 30 seconds. Add oil, pine nuts, garlic and salt and pepper and puree for another 30 seconds. Scrape down the sides of the bowl, then add the cheese and pulse, drizzling more oil as desired, until combined but not fully pureed, another 30 seconds. (See Cook's Note.)
• Place the pesto and butter in a large bowl and add drained pasta to the bowl, reserving some pasta water to thin the sauce as desired. Mix the pesto and pasta, season to taste and crumble the slices of crispy pancetta on top. Serve with extra grated Pecorino and a drizzle of olive oil.

FUSILLI WITH PESTO

Steps:

• Soak potatoes and beans until ready to use.
• Bring large saucepan of water to boil, add salt, potatoes, beans and pasta.
• Cook until pasta al dente and vegetqables tender.
• Meanwhile put basil, garlic, pine nuts and olive oil in blender. Puree until smooth.
• Strain pasta mixture and return to saucepan.
• Add pesto and stir through.
• Season to taste and serve with parmesan cheese.

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.