Italian Vegetable Fusilli with Basil Mint Pesto
Ingredients37 m servings 1092 cals
- 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.
Per Serving: 1092 calories; 74.3 g fat; 90.6 g carbohydrates; 23.1 g protein; 4 mg cholesterol; 204 mg sodium. Full nutrition
ReviewsRead all reviews 4
I added some diced Roma tomatoes and passed on the mint. Thought about adding spinach but decided to try that another time lol. Everything was good though!
This was awesome and delicious. I followed the recipe, but I think I used a 1/4 cup less oil in the sauté of asparagus and spinach.