Spiraly Fusilli grabs all the pesto punch you could ever want in a pasta dish. Add your veggies & fill up on freshness!
You can make the pesto in a food processor instead of mortar & pestle by processing the herbs & cheese while pouring in the olive oil during blending.
Basil Pesto Fusilli Pasta with Green Beans and Potatoes
- 6 small potatoes
- 20 green beans about ½ pound
- 4 cups fusilli or any short pasta
- 1 garlic clove
- 2 cup cups basil leaves stems removed
- 1/2 cup freshly grated Parmesan cheese
- olive oil
- 2 Tbsp butter
- 1/4 cup pine nuts, cashews, OR sunflower seeds
- Fill a large pot with water and generously salt. Bring to a boil.
- Quarter the potatoes, keeping all the pieces about the same size. Cut the stems off the green beans and cut into bite-sized pieces. Add the pasta and potatoes to the boiling, salted water.
- Crush the garlic clove with a mortar & pestle. Add the basil leaves and crush until they form a paste. Then add sunflower seeds and continue to crush.
- After the pasta & potatoes have boiled for 5 minutes, add the green beans.
- Grab the olive oil and add a few glugs at a time to the mortar. Stir and smear to combine. Grate the parmesan into the mortar and stir until you get a creamy consistency.
- Toss the butter into a large bowl. Strain the pasta and veggies through a colander. Add half the pasta and veggies to the bowl with butter. Add half the pesto to the bowl as well. Toss until well combined. Serve on a dinner plate with a drizzle of olive oil & garnish with more parmesan.