Pesto Fusilli
Preparation
STEP 1
Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 7 minutes.
STEP 2
While pasta is cooking, make the pesto. Pulse basil, pine nuts, garlic and cheese in a food processor until chopped. Stream in the olive oil while the food processor is on, making sure to scrape down the sides to get any extra. Season with a punch of salt and pepper to taste.
STEP 3
Drain pasta well and toss with pesto. Garnish with more Parmesan cheese and serve.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 1-cup servings
*Estimate Only
Ingredients
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- 1 box Pereg Fusilli Quinoa Pasta (8oz) purchase
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- ½ tablespoon Pereg Salt purchase
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- 2 cups packed fresh basil leaves
- ½ cup pine nuts
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- 2 medium Pereg Garlic Cloves purchase
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- ½ cup Parmesan/Pecorino cheese
- ⅔ cup extra virgin olive oil
- Pereg Salt and Black Pepper to taste
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