Nutty pesto fusilli
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Time to make:
20 mins (Hands-on time: 10 mins, Cooking time: 10 mins)
$2.35 per serve
(at time of publication)
Full ingredients list:
1/4 cup pine nuts, toasted
1/3 cup walnuts
1 garlic clove, crushed
1 cup basil leaves, plus extra leaves, to garnish
4 tablespoons grated parmesan, plus 1 tablespoon shaved parmesan, to serve
2 tablespoons olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook fusilli according to packet instructions, then drain, reserving ½ cup of the cooking water.
Step 2 Meanwhile, place nuts, garlic, basil, grated parmesan and olive oil in a food processor; blend to form a rough-textured pesto.
Step 3 Toss fusilli with pesto, adding enough of the reserved cooking water to make a sauce.
Step 4 Scatter pesto fusilli with shaved parmesan, garnish with extra basil leaves and serve.
Try making the pesto with various herbs and greens.
Toss pasta through the sauce in the pan before serving, rather than spooning the sauce on top. This evenly coats the pasta to ensure it’s full of flavour and doesn’t need salt.
Stop pasta from sticking to itself by using a large saucepan and plenty of water, and make sure you stir for the first one to two minutes of cooking.
Serve this satisfying pasta dish with a large leafy green salad to enjoy a balanced, fibre-rich meal.
About this recipe
First published: September 2014