fusilli with garlic pesto

Name: FUSILLI WITH GARLIC PESTO
Prep time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 15 clove(s) garlic, peeled; 1/3 cup(s) lightly packed fresh basil leaves; 1 pound(s) dried fusilli, gemelli, or tagliatelle pasta; 1/2 cup(s) olive oil; 1/3 cup(s) pine nuts, toasted; 2 tablespoon(s) finely shredded pecorino romano cheese (1/2 ounce); 3/4 teaspoon(s) sea salt; 1/8 teaspoon(s) freshly ground black pepper; 1 cup(s) small fresh basil leaves; 1/4 cup(s) finely shredded peconino romano cheese (1 ounce)

18 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Feb 5, 2014

This dish is for garlic lovers only! Fifteen cloves of garlic? I mean, that's some serious garlic! The pièce de résistance for me, besides the garlic, is the pine nuts--I adore pine nuts! Will be trying this soon and posting pictures. Recipe & photo: Recipe.com

Rate

prep time 35 Min

cook time

method Stove Top

yield 6-8 serving(s)

Ingredients

15 cloves garlic, peeled
1/3 cup lightly packed fresh basil leaves
1 pound dried fusilli, gemelli, or tagliatelle pasta
1/2 cup olive oil
1/3 cup pine nuts, toasted
2 tablespoons finely shredded pecorino romano cheese (1/2 ounce)
3/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 cup small fresh basil leaves
1/4 cup finely shredded peconino romano cheese (1 ounce)

How To Make fusilli with garlic pesto

Step 1

In a large Dutch oven, cook garlic cloves in a large amount of boiling salted water for 8 minutes. Using a slotted spoon, transfer garlic to a blender. Add the 1/3 cup basil leaves to the boiling water and cook for 5 seconds; remove with slotted spoon and drain well on paper towels. (Do not drain the boiling water.) Add basil to blender.

Step 2

Add the pasta to the boiling water and cook according to package directions. Before draining the pasta, remove 1/2 cup of the hot cooking water and set aside. Drain pasta; return to Dutch oven.
Step 3

For Pesto: Add oil, 2 Tbsp. of the pine nuts, the 2 Tbsp. cheese, the salt and pepper to blender. Cover and blend until nearly smooth (pesto will be thin).
Step 4

Add pesto to cooked pasta; toss gently to coat. If necessary, toss in enough of the reserved cooking water to help coat the pasta evenly with pesto. Transfer pasta mixture to a serving bowl. Sprinkle with the 1 cup basil leaves, the 1/4 cup cheese, and the remaining pine nuts. Serve immediately.
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