Okay, so I didn't use fusilli pasta, I used penne, but I had to include the title since it wasn't my recipe. I got this recipe from Cooking Light. It was very good, but I think I overdid it on the pepper, so it was a little powerful. However, I love pepper so it was still tasty.
Ingredients
- 8 ounces uncooked fusilli pasta
- 2 cups fresh basil leaves
- 1/4 cup shelled, roasted pistachios, divided
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 2 garlic cloves, coarsely chopped
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 cup grape tomatoes, halved
- Lemon wedges (optional)
Preparation
1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain.2. Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon pistachios. Serve with lemon wedges, if desired.
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