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Italian Vegetable Fusilli with Basil Mint Pesto

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Cindy Anschutz Barbieri

"I spotted a box of fusilli pasta in my pantry and immediately decided to make an Italian dish with green vegetables and a pesto! My Italian vegetable fusilli with basil mint pesto was amazing, if I can say so myself."
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37 m servings 1092 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 1092 calories; 74.3 g fat; 90.6 g carbohydrates; 23.1 g protein; 4 mg cholesterol; 204 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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