Italian Vegetable Fusilli With Basil Mint 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.

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  • Put a large pot of water (generously seasoned with salt and a splash of olive oil) over high heat on the stove to bring to a boil.
  • Take leftover hardened bread and cut it into large chunks to make the bread crumbs. Then throw the chunks into the food processor to grind down. Half of the breadcrumbs will be left untoasted to use in the pesto sauce and the remainder we will toast for a crunchy topping on the pasta. Remove breadcrumbs from food processor and set aside in a bowl.
  • Throw all the cloves in the food processor with basil, half the bread crumbs, grated Parmesan, olive oil, thyme leaves (sprigs removed) and frozen peas. Turn on food processor and slowly begin to pour half a cup of ice water through the feed tube until pesto is smooth. Season with salt and taste.
  • Throw pasta into boiling water stirring occasionally and set timer for 8-9 minutes depending on the pasta.


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  • 1. __Cook the pasta__. Bring a large pot of water to a boil and season liberally with salt. Add the fusilli to the water and cook, stirring occasionally, until al dente, about eight minutes.
  • 2. __Make the pesto__. While the pasta is cooking, make the pesto sauce: Halve the garlic clove and rub its cut sides along the inside of your blender. Pour in the olive oil, then add the basil. Strip the mint leaves from the stem, add the leaves to the blender, then add the stem to the boiling pasta water. Remove as many thyme leaves as you can from the branch, add them to the blender, then add the branch to the boiling water as well. Add half the Parmigiano and half the bread crumbs to the blender. With the blender on, slowly stream in ½ cup of ice-cold water, adding more water by the tablespoonful, until the sauce blends smoothly. Add the remaining Parmigiano, season with salt, and blend again until smooth.
  • 3. __Toast the rest of the bread crumbs__. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the remaining half of the bread crumbs and cook, tossing occasionally, until toasted and crunchy, about four minutes. Transfer the bread crumbs to paper towels to drain and cool.
  • 4. __Serve__. When the pasta is ready, drain it, reserving at least ½ cup of the cooking water but discarding the herb stems. Return the drained pasta to the pot, and stir in the pesto sauce along with more olive oil (about 1 ounce, or 30 grams) to emulsify the pasta and make it shiny, adding some cooking water by the spoonful to make a creamy, silky sauce. Spoon the pasta into four bowls, and sprinkle the toasted bread crumbs over the top to serve.


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