Fusilli with Asparagus, Zucchini and Basil-Mint Pesto Recipe

Name: Fusilli with Asparagus, Zucchini and Basil-Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 4 cups packed basil leaves; 1 cup mint leaves; 2 garlic cloves, smashed; 1 1/4 cups extra-virgin olive oil; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; Kosher salt; Freshly ground black pepper; 1 pound spinach fusilli; 1 pound asparagus, cut into 1/2-inch pieces; 3/4 pound small zucchini, cut into 1-by- 1/2-inch matchsticks; 5 ounces baby spinach

Servings: persons

1/4 cup pine nuts
4 cups packed basil leaves
1 cup mint leaves
2 garlic cloves, smashed
1 1/4 cups extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt
Freshly ground black pepper
1 pound spinach fusilli
1 pound asparagus, cut into 1/2-inch pieces
3/4 pound small zucchini, cut into 1-by- 1/2-inch matchsticks
5 ounces baby spinach

1
In a small skillet, toast the pine nuts over moderate heat until golden, about 2 minutes; transfer to a plate and let cool.
2
In a food processor, combine the pine nuts, basil, mint and garlic and pulse until finely chopped.
3
With the machine on, add 1 cup of the olive oil in a steady stream.
4
Add the 1/4 cup of Parmigiano-Reggiano and pulse to incorporate.
5
Season the pesto with salt and pepper.
6
In a large pot of salted boiling water, cook the fusilli until al dente.
7
Drain the pasta and wipe out the pot.
8
Add the remaining 1/4 cup of olive oil to the pot and heat until shimmering.
9
Add the asparagus and zucchini, season with salt and pepper and cook over high heat until crisp-tender and browned in spots, 5 minutes.
10
Stir in the spinach and cook just until wilted, 3 minutes.
11
Add the pasta and pesto and toss well to coat.
12
Season with salt and pepper and serve right away, passing additional grated cheese on the side.

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup pine nuts, 4 cups packed basil leaves, 1 cup mint leaves, 2 garlic cloves, smashed, and more.

Yes, Fusilli with Asparagus, Zucchini and Basil-Mint Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fusilli with Asparagus, Zucchini and Basil-Mint Pesto

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