Fusilli With Spicy Pesto Food

FUSILLI WITH ZUCCHINI PESTO

Fusilli with Zucchini Pesto image

Provided by Food Network Kitchen

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound fusilli
3/4 cup extra-virgin olive oil
3 small zucchini (1 1/2 pounds), roughly chopped
Freshly ground pepper
1/2 cup grated pecorino cheese, plus more for topping
1/3 cup toasted sliced almonds, plus more for topping
1 clove garlic, chopped

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper.
Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth.
Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino.

FUSILLI WITH SPICY PESTO

Fusilli With Spicy Pesto image

Make and share this Fusilli With Spicy Pesto recipe from Food.com.

Provided by eLLe-ious

Categories < 60 Mins

Time 35m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chopped walnuts
2 garlic cloves, coarsely chopped
1 green jalapeno pepper, 2-inch long, stemmed and coarsely chopped
2 cups grated asiago cheese (4 ounces)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 ounces Baby Spinach
3 ounces arugula
1/4 cup extra virgin olive oil
1 lb fusilli
4 ounces asiago cheese, shaved

Steps:

For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
*Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.

Nutrition Facts : Calories 748.5, Fat 34.6, SaturatedFat 4, Sodium 901.7, Carbohydrate 91.7, Fiber 6.7, Sugar 3.5, Protein 20.7

SPINACH PESTO FUSILLI

Spinach Pesto Fusilli image

Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

8 ounces baby spinach
3/4 cup pine nuts, toasted
2 garlic cloves, smashed and peeled
1/2 cup grated Parmesan cheese, plus more for garnish
1 lemon, zest and juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil, plus more for serving
1 pound fusilli pasta

Steps:

Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.

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