Fusili mit Pesto 2.0
A delightful twist on traditional pesto pasta featuring fusili and fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Boiling and Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 400 grams fusili pasta
- 200 grams fresh basil leaves
- 100 grams pine nuts
- 2 cloves garlic
- 150 milliliters olive oil
- 50 grams grated Parmesan cheese
- salt to taste
Instructions
- Cook the fusili pasta according to package instructions until al dente.
- In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth.
- Stir in the grated Parmesan cheese and season with salt.
- Drain the pasta and toss it with the pesto sauce.
- Serve immediately, optionally garnished with additional Parmesan cheese.
Notes
- For a vegan version, omit the cheese or use a vegan substitute.
- Store leftover pesto in a sealed container in the fridge for up to a week.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2 grams
- Sodium: 150 milligrams
- Fat: 25 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 10 milligrams
Find it online: https://michaelskueche.de/fusili-mit-pesto/