Fusilli Al Pesto Genovese Recipe
Basil Pesto, Potato, Green Beans, Pine Nut
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pesto
In a food processor, combine basil leaves, pine nuts, Parmesan cheese, minced garlic, and salt. Pulse until the mixture is finely chopped.
- 2
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Adjust seasoning with black pepper.
- 3
Cook the Pasta
In a large pot, bring salted water to a boil. Add fusilli pasta and cook according to package instructions until al dente.
- 4
Add Vegetables
During the last 5 minutes of pasta cooking, add the diced potato and green beans to the pot. Cook until the vegetables are tender.
- 5
Combine
Drain the pasta and vegetables, reserving a bit of the cooking water. In a large bowl, combine the pasta, vegetables, and pesto. Toss well, adding reserved pasta water as needed to loosen the sauce.
- 6
Serve
Serve immediately, garnished with additional Parmesan cheese and a sprinkle of black pepper.
