Fusilli With White Pesto Recipes

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PESTO WITH FUSILLI



Pesto with Fusilli image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

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 TOMATO PESTO



Fusilli with Tomato Pesto image

This uncooked tomato pesto is a fun take on the classic pesto alla Trapanese. It uses almonds instead of pine nuts and dials the basil way back to let the fresh tomatoes shine. Crispy bacon and breadcrumbs add a salty and smokey crunch to the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/4 cup slivered blanched almonds
1/2 cup packed fresh basil, plus sliced basil for topping
1 clove garlic
Kosher salt and freshly ground pepper
4 plum tomatoes, cored, halved and seeded
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, plus more for topping
10 ounces fusilli
2 slices bacon, finely chopped
1/4 cup panko

Steps:

  • Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
  • Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
  • While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
  • Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.

Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 534 milligrams, Carbohydrate 63 grams, Fiber 5 grams, Sugar 6 grams, Protein 16 grams

FUSILLI WITH SPICY PESTO



Fusilli With Spicy Pesto image

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

Provided by eLLe-ious

Categories     < 60 Mins

Time 35m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 11

1 cup chopped walnuts
2 garlic cloves, coarsely chopped
1 green jalapeno pepper, 2-inch long, stemmed and coarsely chopped
2 cups grated asiago cheese (4 ounces)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 ounces Baby Spinach
3 ounces arugula
1/4 cup extra virgin olive oil
1 lb fusilli
4 ounces asiago cheese, shaved

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.

Nutrition Facts : Calories 748.5, Fat 34.6, SaturatedFat 4, Sodium 901.7, Carbohydrate 91.7, Fiber 6.7, Sugar 3.5, Protein 20.7

FUSILLI WITH SPINACH WALNUT PESTO



Fusilli with Spinach Walnut Pesto image

Categories     Sauce     Side     Walnut     Spinach     Boil

Yield makes 3 cups pesto, enough for 1 pound pasta, serving 6 people, and 1 1/2 cups extra (see note)

Number Of Ingredients 8

1 teaspoon kosher salt, plus more for pasta pot
9-ounce bag fresh spinach, stems trimmed
2 packed cups fresh basil leaves
2 cups walnut halves, toasted
4 garlic cloves, peeled
1 1/2 cups plus 2 tablespoons extra-virgin olive oil
1 pound fusilli
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil for pasta.
  • Pulse the spinach, basil, walnuts, garlic, and salt in a food processor. Pour in 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.
  • Pour the fusilli into the boiling water, and cook until al dente. Scrape half of the pesto into a large skillet, and add 1 cup pasta water (no need to heat the sauce). Use a spider to drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Drizzle with the remaining 2 tablespoons of olive oil. Toss with the grated cheese and serve.
  • notes
  • You can freeze the remaining half of the pesto for future use. Just pack it into a plastic container and pour a thin film of olive oil over the top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.

PASTA WITH PUMPKIN SEED PESTO



Pasta With Pumpkin Seed Pesto image

Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).

Provided by Genevieve Ko

Categories     dinner, lunch, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Salt and pepper
2 garlic cloves, peeled
1 pound fusilli or other short, curly pasta
1/3 cup pumpkin seeds, plus more for sprinkling
1 large bunch basil (4 ounces), leaves and tender stems picked (3 cups)
2/3 cup/2½ ounces finely grated Parmesan, plus more for sprinkling
1/2 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes, halved (optional)

Steps:

  • Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
  • Drop the pasta into the boiling water and cook until al dente.
  • While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
  • Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.

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

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

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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