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fusilli with garlic pesto

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This dish is for garlic lovers only! Fifteen cloves of garlic? I mean, that's some serious garlic! The pièce de résistance for me, besides the garlic, is the pine nuts--I adore pine nuts! Will be trying this soon and posting pictures. Recipe & photo: Recipe.com

yield 6 -8
prep time 35 Min
method Stove Top

Ingredients For fusilli with garlic pesto

  • 15 clove
    garlic, peeled
  • 1/3 c
    lightly packed fresh basil leaves
  • 1 lb
    dried fusilli, gemelli, or tagliatelle pasta
  • 1/2 c
    olive oil
  • 1/3 c
    pine nuts, toasted
  • 2 Tbsp
    finely shredded pecorino romano cheese (1/2 ounce)
  • 3/4 tsp
    sea salt
  • 1/8 tsp
    freshly ground black pepper
  • 1 c
    small fresh basil leaves
  • 1/4 c
    finely shredded peconino romano cheese (1 ounce)

How To Make fusilli with garlic pesto

  • 1
    In a large Dutch oven, cook garlic cloves in a large amount of boiling salted water for 8 minutes. Using a slotted spoon, transfer garlic to a blender. Add the 1/3 cup basil leaves to the boiling water and cook for 5 seconds; remove with slotted spoon and drain well on paper towels. (Do not drain the boiling water.) Add basil to blender.
  • 2
    Add the pasta to the boiling water and cook according to package directions. Before draining the pasta, remove 1/2 cup of the hot cooking water and set aside. Drain pasta; return to Dutch oven.
  • 3
    For Pesto: Add oil, 2 Tbsp. of the pine nuts, the 2 Tbsp. cheese, the salt and pepper to blender. Cover and blend until nearly smooth (pesto will be thin).
  • 4
    Add pesto to cooked pasta; toss gently to coat. If necessary, toss in enough of the reserved cooking water to help coat the pasta evenly with pesto. Transfer pasta mixture to a serving bowl. Sprinkle with the 1 cup basil leaves, the 1/4 cup cheese, and the remaining pine nuts. Serve immediately.
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