Fusilli With Pesto
A vibrant and aromatic pasta dish featuring a fresh basil and parsley pesto, perfect for quick dinners or casual gatherings, showcasing bold herbal flavors and nutty richness.
Ingredients
- 1 c. firmly packed fresh basil leaves ⓘ
- 1/2 c. firmly packed parsley sprigs with stems removed
- 1/2 c. grated Parmesan or Romano cheese ⓘ
- 1/4 c. olive oil ⓘ
- 1/4 c. pine nuts, walnuts or almonds ⓘ
- 1 large clove garlic, sliced ⓘ
- 1/4 tsp. salt ⓘ
- 4 oz. fusilli or other pasta ⓘ
- finely shredded or grated Parmesan cheese (optional) ⓘ
Instructions
- For pesto, in a blender or food processor, combine basil, parsley, Parmesan or Romano cheese, olive oil, nuts, garlic, and salt.
- Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times to scrape the sides.
- Cook the fusilli in boiling salted water until al dente, about 10 minutes.
- Drain the pasta and toss with the prepared pesto.
- Optional: sprinkle with additional grated Parmesan cheese before serving.
Tips & Substitutions
For a vibrant pesto, use fresh basil and ensure your garlic is not too overpowering. If you don't have pine nuts, walnuts or almonds are great substitutes. To enhance flavor, lightly toast the nuts before blending. For a creamier texture, consider adding a bit of cream cheese. You can also adjust the amount of cheese to your preference. This dish pairs beautifully with Italian recipes like Italian Fried Zucchini.
Serving Suggestions
Serve the fusilli with pesto warm, and consider pairing it with a side salad like Parmesan Cheese Salad Dressing for a refreshing contrast. A sprinkle of extra grated Parmesan on top will add richness. This dish is also excellent with a glass of white wine. For a complete meal, serve with crusty bread or alongside Tuna-Nut Stuffed Pasta Shells.
Storage & Reheating
Store leftover pesto in an airtight container in the refrigerator for up to a week. To prevent browning, drizzle a little olive oil over the surface before sealing. If you have extra cooked fusilli, store it separately. To reheat, add a splash of water and warm gently in a pan over low heat, stirring to combine with the pesto.
Nutrition & Diet Analysis (per serving)
Each serving of Fusilli With Pesto contains roughly 460 calories, with 20g protein, 23g carbohydrates, and 35g fat. It is an excellent source of iron (85% of the Daily Value), vitamin C (50% of the Daily Value), and protein (40% of the Daily Value). Note that it is relatively high in sodium, at 974mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make pesto in advance?
Yes, pesto can be made a day or two in advance. Store it in an airtight container in the refrigerator. To maintain its vibrant color, drizzle a little olive oil on top before sealing. When ready to use, simply toss it with your cooked pasta and enjoy.
What pasta types work best with pesto?
While fusilli is a great choice due to its ability to hold onto the sauce, other pasta shapes like penne or farfalle also work well. Choose any pasta that can capture the pesto for the best flavor experience.
Can I freeze leftover pesto?
Yes, pesto can be frozen for up to three months. Spoon it into ice cube trays for easy portioning, then transfer the frozen cubes to a freezer bag. Thaw in the refrigerator overnight before using, or toss directly into hot pasta for a quick meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).