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Fusilli Genovese

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Ingredients

  • 12 oz fusilli pasta
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts
  • 3 cloves garlic
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

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Fusilli Genovese

Created by: Howcan Team

Ingredients

  • 12 oz fusilli pasta
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts
  • 3 cloves garlic
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Cook the fusilli pasta according to package instructions. Drain and set aside.
  • In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/2 cup pine nuts, and 3 cloves of garlic. Pulse until finely chopped.
  • With the food processor running, slowly pour in 1/2 cup of extra virgin olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.
  • In a large mixing bowl, toss the cooked fusilli pasta with the prepared pesto sauce until evenly coated.
  • Serve the fusilli genovese in individual bowls, garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
  • Enjoy your delicious fusilli genovese!
Main Course
Italian

Fusilli Genovese is a classic Italian pasta dish originating from the Liguria region, particularly Genoa. This flavorful dish features spiral-shaped pasta tossed in a vibrant pesto sauce made with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. The dish is a celebration of the region's abundant herbs and olive oil. Renowned chefs like Massimo Bottura and Gennaro Contaldo have popularized this dish, and it has become a staple in Italian restaurants worldwide. For an authentic experience, visit Genoa or the Liguria region to savor the best version of this dish. The key to a perfect Fusilli Genovese lies in using high-quality, fresh ingredients for the pesto sauce.

25 min

|

4

|

450 calories

Instructions

  • Cook the fusilli pasta according to package instructions. Drain and set aside.
  • In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/2 cup pine nuts, and 3 cloves of garlic. Pulse until finely chopped.
  • With the food processor running, slowly pour in 1/2 cup of extra virgin olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.
  • In a large mixing bowl, toss the cooked fusilli pasta with the prepared pesto sauce until evenly coated.
  • Serve the fusilli genovese in individual bowls, garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
  • Enjoy your delicious fusilli genovese!
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