I've made this several times as written. We love it and it's become one of our "go to" meals. We almost always have the ingredients on-hand, especially in the summer when the basil plants are going crazy in the garden. Pistachios are also much easier to find, not to mention cheaper. I also tried it with cilantro and it was just as good. I appreciate that it's much less oily (and way fewer calories) than pestos from other recipes.
Fusilli with Pistachio Pesto
SharonW Posted: 12/27/08
kbecnel Posted: 08/04/11
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.