Italian Vegetable Fusilli With Basil Mint Pesto Food

FUSILLI PASTA WITH HERB PESTO & SHRIMP

Steps:

• Place the parsley, basil, garlic, lemon juice, pine nuts, salt and pepper in a food processor and pulse until well blended.
• Slowly pour in the olive oil while pulsing until you have a fairly smooth consistency.
• Heat a large pot of lightly salted water to boil, then cook the pasta until it is "al dente".
• While the pasta is cooking, heat two tablespoons of olive oil in a frying pan, season the shrimp with salt and pepper, then cook the shrimp over medium heat until cooked through and pink, about 5 to 6 minutes.
• Drain the pasta, reserving a small cup of pasta water, the return the pasta to the pot with the shrimp.
• Place the pasta pot on the stove over medium high heat, and add a scoop of the pesto sauce, tossing the pasta until it is well coated.
• If the sauce seems dry, loosen it with a little of the pasta water.
• Continue to toss the pasta with the shrimp and sauce for another minute or two until it is piping hot, then serve in individual bowls.

ITALIAN VEGETABLE FUSILLI WITH BASIL MINT PESTO

Steps:

• Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.
• Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.
• Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.

FARRO WITH COARSE PESTO

Steps:

• Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
• Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
• Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.

ITALIAN VEGETABLE FUSILLI WITH BASIL MINT PESTO

Steps:

• Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.
• Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.
• Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.

ITALIAN VEGETABLE FUSILLI WITH BASIL MINT PESTO

Steps:

• Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.
• Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.
• Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.