Fusilli with Pistachio Pesto Ingredients 8 ounces uncooked - TopicsExpress



          

Fusilli with Pistachio Pesto Ingredients 8 ounces uncooked fusilli pasta 2 cups fresh basil leaves 1/4 cup shelled, roasted pistachios, divided 1 1/2 tablespoons extravirgin 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.
Posted on: Fri, 28 Jun 2013 10:54:31 +0000

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