This is a really good "lighter" pesto pasta! I added chicken when I made it, one large chicken breast was plenty, and doubled the amount of garlic it calls for, which seems to give it a nice, rich flavor. I made 1.5 batches of the pesto sauce because of the added chicken and because I find that fusilli can lead to pasta that is too dry. I will definitely be making this again.
Fusilli with Pistachio Pesto
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- Calories: 334
- Calories from fat: 31%
- Fat: 11.4g
- Saturated fat: 2.3g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 2.1g
- Protein: 12.3g
- Carbohydrate: 47.7g
- Fiber: 3.9g
- Cholesterol: 4mg
- Iron: 3.1mg
- Sodium: 407mg
- Calcium: 112mg
- 8 ounces uncooked fusilli pasta
- 2 cups fresh basil leaves
- 1/4 cup shelled, roasted pistachios, divided
- 1 1/2 tablespoons extravirgin olive oil
- 1/2 teaspoon salt
- 2 garlic cloves, coarsely chopped
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 cup grape tomatoes, halved
- Lemon wedges (optional)
- 1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain.
- 2. Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon pistachios. Serve with lemon wedges, if desired.
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