Sunday, May 15, 2005

Fusilli with Pistachio Pesto

Whole Wheat Fusilli with Pistachio Pesto (Adapted from CL)

8 ounces dry whole wheat fusilli pasta
2 garlic cloves
2 cups packed fresh basil leaves
6 tablespoons, toasted and chopped pistachios, divided
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 ounce fresh grated Parmesan cheese
1 cup grape tomatoes, halved

In a large pot of boiling salted water, add pasta and cook according to package directions. Measure out about 1/4 cup of the cooking liquid, then drain pasta and rinse with cold water. Drain again.

Add garlic to a food processor and pulse until chopped. Add basil, 4 tablespoons pistachios, oil and salt. Process until smooth, stopping to scrape down the sides. Scoop the mixture into a large bowl and stir in cheese and 1/4 of the reserved cooking liquid. Add pasta and tomatoes - toss gently to coat. Serve with remaining chopped pistachios sprinkled on top.

Makes about 4 servings.

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