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Best Easy Fusilli al Pesto Genovese Recipe

Name: Best Easy Fusilli al Pesto Genovese Recipe
Total time: 20 min
Yield: 250 g
Ingredients: fusilli pasta 12 oz; fresh basil leaves 2 cups; pine nuts 1 cup; Parmigiano-Reggiano cheese 1 cup; extra-virgin olive oil 0.5 cup; garlic cloves 2 cloves; salt 1 tsp; black pepper 0.5 tsp

Spirals of pasta coated in fresh basil, pine nut, and Parmigiano pesto from Liguria. This vegetarian mediterranean dish bursts with fresh herb flavor and works beautifully for family meals.

Cook 20 min Difficulty EASY 520 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

fusilli pasta 12 oz
fresh basil leaves 2 cups
pine nuts 1 cup
Parmigiano-Reggiano cheese 1 cup
extra-virgin olive oil 0.5 cup
garlic cloves 2 cloves

Seasonings/Sauce

salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 67 g 52%

Protein 14 g 11%

Fat 22 g 37%

Serving size 250g

Cooking steps

1

Bring a large pot of salted water to a rolling boil over high heat.
2

Add fusilli pasta and cook, stirring occasionally, until al dente (about 8–9 minutes).
3

While pasta cooks, blend basil leaves, pine nuts, Parmigiano-Reggiano, garlic, and salt in a food processor, pulsing until finely chopped.
4

Slowly drizzle in extra-virgin olive oil while blending, processing until a smooth, vibrant green pesto forms. Adjust seasoning with black pepper.
5

Reserve 1/4 cup of pasta water, then drain fusilli well. Toss immediately with pesto and enough reserved pasta water to thin and coat every spiral, serving hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is fresh basil. It gives Fusilli al Pesto Genovese its signature aromatic flavor and vibrant green color, forming the essence of classic Ligurian pesto.

Q. How should I control the heat when cooking fusilli pasta?

Boil the fusilli over high heat and stir occasionally to prevent sticking. Lower the heat slightly if it bubbles too vigorously. Make sure the water is salted to enhance flavor, and check the pasta for al dente texture after about 8–9 minutes.

Q. What's the best way to prevent overcooking or undercooking the pasta?

To ensure perfect texture, start tasting the pasta a minute before the package suggests. Al dente fusilli should be firm but not hard. Immediately drain and toss with pesto to prevent carry-over cooking.

Q. How many calories, and what is the protein-to-carb ratio per serving?

Each serving has 520 kcal, with 67g carbs (52%) and 14g protein (11%). The recipe is moderately high in carbs, typical for pasta dishes, making it ideal for balanced vegetarian meals.

Q. Which ingredient delivers the Mediterranean touch to this dish?

Extra-virgin olive oil is the Mediterranean hallmark, adding richness and authenticity. Paired with basil and pine nuts, it defines the healthy and vibrant flavor characteristic of this region.

Best Easy Fusilli al Pesto Genovese Recipe

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