Italian Vegetable Fusilli with Basil Mint Pesto recipe
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Ingredients
- 2 tablespoons pine nuts 3 cups fresh basil leaves 1 cup fresh parsley 1 cup mint leaves 2 cloves garlic clove, smashed 1 ¼ cups olive oil, divided ¼ 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®) 1 pound asparagus, cut into 1/2-inch pieces 1 (5 ounce) bag baby spinach leaves
Nutrition Info
- 1091.7 caloriescarbohydrate: 90.6 gcholesterol: 4.4 mgfat: 74.3 gfiber: 8.1 gprotein: 23.1 gsaturatedFat: 11.2 gservingSize: -sodium: 203.9 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Italian Vegetable Fusilli with Basil Mint Pesto
Directions
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Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.
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.
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.
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.