Italian Vegetable Fusilli With Basil Mint Pesto Recipe

Name: Italian Vegetable Fusilli With Basil Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pine nuts; 3 cups fresh basil leaves; 1 cup fresh parsley; 1 cup mint leaves; 2 cloves garlic clove, smashed; 1 1/4 cups olive oil, divided; 1/4 cup freshly grated Parmigiano-Reggiano cheese; sea salt and freshly ground black pepper to taste; 1 (16 ounce) package fusilli pasta (such as De Cecco(R)); 1 pound asparagus, cut into 1/2-inch pieces; 1 (5 ounce) bag baby spinach leaves

Servings: persons

2 tablespoons pine nuts
3 cups fresh basil leaves
1 cup fresh parsley
1 cup mint leaves
2 cloves garlic clove, smashed
1 1/4 cups olive oil, divided
1/4 cup freshly grated Parmigiano-Reggiano cheese
sea salt and freshly ground black pepper to taste
1 (16 ounce) package fusilli pasta (such as De Cecco(R))
1 pound asparagus, cut into 1/2-inch pieces
1 (5 ounce) bag baby spinach leaves

1
Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.
2
Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.
3
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.
4
Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.

926

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 11 ingredients. The key ingredients include: 2 tablespoons pine nuts, 3 cups fresh basil leaves, 1 cup fresh parsley, 1 cup mint leaves, and more.

Yes, Italian Vegetable Fusilli With Basil Mint Pesto falls under the Pasta & Noodles 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.

Italian Vegetable Fusilli With Basil Mint Pesto

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