Fusilli with Pesto

This recipe makes enough pesto for three pasta meals. Chill or freeze the remaining pesto or invite more guests!

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  • Makes: 4 servings
  • Makes: 4 (side-dish) servings
  • Start to Finish: 25 mins

Fusilli with Pesto

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Directions

  1. For pesto, in a blender container or food processor bowl combine basil, parsley, Parmesan or Romano cheese, oil, nuts, garlic, and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.
  2. To serve, cook pasta according to package directions. Drain. Add about one-third of the pesto to the pasta; toss to coat. If desired, sprinkle with additional Parmesan cheese. Makes 4 side-dish servings.

From the Test Kitchen

Store remaining pesto in airtight containers. Chill up to 2 days or freeze up to 1 month. Bring pesto to room temperature before tossing with pasta. Makes 3/4 cup pesto (enough for 12 side-dish servings).

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Nutrition Facts (Fusilli with Pesto)

  • Per serving:
  • 180 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 3 mg chol. ,
  • 113 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 6 g pro.
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