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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

  • 1 box Pereg Fusilli Quinoa Pasta (8oz) purchase
  • ½ tablespoon Pereg Salt purchase
  • 2 cups packed fresh basil leaves
  • ½ cup pine nuts
  • 2 medium Pereg Garlic Cloves purchase
  • ½ cup Parmesan/Pecorino cheese
  • ⅔ cup extra virgin olive oil
  • Pereg Salt and Black Pepper to taste

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