Fusilli Pesto Recipe
Pesto, burrata, toasted pistachio breadcrumb, basil, Grana Padano
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Ingredients
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Fusilli Pesto Ingredients
Method
Preparation Directions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the fusilli pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- 2
Make the Pesto
In a food processor, combine basil leaves, pine nuts, garlic cloves, and grated Grana Padano cheese. Pulse until coarsely chopped. With the processor running, slowly add olive oil until the mixture is smooth. Season with salt and black pepper to taste.
- 3
Toast the Breadcrumbs
In a skillet over medium heat, add chopped pistachios and breadcrumbs. Toast until golden brown, stirring frequently. Remove from heat and set aside.
- 4
Combine Pasta and Pesto
In a large bowl, combine the cooked fusilli pasta with the pesto. If the mixture is too thick, add a bit of the reserved pasta water until desired consistency is reached.
- 5
Serve
Plate the pasta, topping it with burrata cheese, toasted pistachio breadcrumbs, and additional Grana Padano cheese. Garnish with fresh basil leaves and serve immediately.
