Best Lean Cool Fusilli Al Pesto Recipes

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PESTO WITH FUSILLI



Pesto with Fusilli image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 pound fusilli pasta
3 cups fresh basil
2 tablespoons lightly toasted pine nuts
3 garlic cloves
3 cups extra-irgin olive oil
Pinch salt
1/2 teaspoon cracked pepper
1 cup grated Parmesan

Steps:

  • Bring a pot of water to a boil, add pasta, and cook to al dente.
  • In a food processor, combine basil and pine nuts, and blend. Add the garlic and drizzle in the olive oil while the processor is in operation. When the mixture turns to a paste, add the salt, pepper, and Parmesan, and pulse until well blended.
  • To serve, simply combine the pasta and pesto together, and sprinkle Parmesan on top.

WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA



Whole Wheat Fusilli with Kale and Walnut Pesto Pasta image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
1 pound whole wheat fusilli
1/2 cup walnut halves
2 cloves garlic
1 1/2 cups packed baby arugula
1 1/2 cups packed chopped kale
1 cup fresh basil leaves
1/2 cup grated Pecorino-Romano, plus more for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
  • Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
  • Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.

FUSILLI WITH TOMATO PESTO



Fusilli with Tomato Pesto image

This uncooked tomato pesto is a fun take on the classic pesto alla Trapanese. It uses almonds instead of pine nuts and dials the basil way back to let the fresh tomatoes shine. Crispy bacon and breadcrumbs add a salty and smokey crunch to the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/4 cup slivered blanched almonds
1/2 cup packed fresh basil, plus sliced basil for topping
1 clove garlic
Kosher salt and freshly ground pepper
4 plum tomatoes, cored, halved and seeded
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, plus more for topping
10 ounces fusilli
2 slices bacon, finely chopped
1/4 cup panko

Steps:

  • Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
  • Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
  • While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
  • Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.

Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 534 milligrams, Carbohydrate 63 grams, Fiber 5 grams, Sugar 6 grams, Protein 16 grams

FUSILLI WITH PESTO AND GREEN BEANS



Fusilli with Pesto and Green Beans image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

Kosher salt
One 8-ounce package whole-grain or gluten-free fusilli pasta, such as Tru Roots
2 tablespoons olive oil
1 shallot, chopped
8 ounces green beans, trimmed and cut in 1-inch pieces
One 10-ounce bag frozen peas
1/2 cup freshly grated Parmesan
1/3 cup store-bought pesto
1/2 cup ricotta cheese, such as Calabro

Steps:

  • Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

FUSILLI WITH SPICY PESTO



Fusilli with Spicy Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 54m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
2 cups grated (4 ounces) Asiago cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 ounces baby spinach
3 ounces arugula
1/4 cup extra-virgin olive oil
1 pound fusilli pasta
4 ounces Asiago cheese, shaved

Steps:

  • For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
  • Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
  • *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.

LEAN, COOL FUSILLI AL PESTO



Lean, Cool Fusilli Al Pesto image

Provided by Molly O'Neill

Categories     lunch, pastas, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 10

1 pound string beans
2 cups vegetable broth (recipe above)
3 cups coarsely chopped basil leaves
3 garlic cloves, roasted and peeled
1/4 cup lemon juice
1 tablespoon olive oil
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/2 pound fusilli
2 tablespoons pine nuts, toasted

Steps:

  • Blanch the string beans in boiling water for 2 minutes. Drain and rinse under cold running water until cool. Drain again. Cut in half lengthwise. Set aside.
  • Pour the broth into a small saucepan and bring to a boil. Turn off the heat and add 2 cups of the basil. Steep for 1 minute. Strain. Refrigerate until chilled. Combine the broth-and-basil mixture, remaining basil and roasted garlic in a food processor or blender. Puree until smooth. Pour the sauce into a large salad bowl. Add the lemon juice, whisk in the olive oil and add salt and pepper. Add the string beans. Toss. Set aside.
  • Cook the pasta in boiling salted water until tender. Drain. Add to the vinaigrette. Toss to combine. Refrigerate until chilled. Season to taste with salt and pepper. Garnish with the toasted pine nuts.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 320 milligrams, Sugar 6 grams

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