Fusilli Pesto Genovese

Fusilli Pesto Genovese

A bright twist on a timeless classic

Yield: 4 servings

Ingredients:

FUSILLI PASTA
1 lb. fusilli pasta
1 cup parmesan broth (see sub-recipe)
4 Tbsp. butter
pinch of salt, to taste
1 cup pistachio pesto (see sub-recipe)
10 roasted cherry tomatoes (see sub-recipe)
6 Tbsp. stracciatella cheese
2 Tbsp. crushed pistachios
zest of 1 lemon
2 Tsp. of chopped basil, to garnish
extra virgin olive oil (for drizzling)

PISTACHIO PESTO
1 cup of Wonderful unshelled pistachios
1½ cups basil
1½ cups canola oil
½ cup grated parmesan
1½ Tbsp. roasted garlic (see sub-recipe)
1½ Tbsp. parsley
1½ cups extra virgin olive oil

ROASTED GARLIC
1 full bulb of garlic
canola oil

Method:

FOR ROASTED GARLIC
1. Preheat the oven to 300° F.
2. Peel away a few outer layers, but not all, of a full bulb of garlic. Trim ½ inch off the head of the bulb.
3. Place the garlic in a small oven-safe pot or baking dish and cover completely with canola oil.
4. Cover the pot with aluminum foil and roast in the oven for about an hour or until garlic is soft.
5. Store the remaining roasted garlic in an airtight container, covering the bulb fully with olive oil. It will last up to a week with this method.

FOR ROASTED TOMATOES
1. Preheat the oven to 300°F.
2. Cut the 10 cherry tomatoes in half, lay out on a parchment lined sheet tray and season with salt.
3. Roast in the oven for about 20 minutes or until slightly dried.

FOR PISTACHIO PESTO
1. Preheat the oven to 375° F.
2. Spread pistachios on a baking sheet and roast for 4-5 minutes or until slightly browned.
3. Add roasted pistachios and all remaining ingredients except the olive oil to a blender or food processor and blend until coarsely pureed.
4. Once a puree has been formed, slowly add the olive oil until it becomes a smooth puree.
Note: This recipe makes 8 cups of pesto. Use immediately or store in an airtight container and freeze for up to 6 months.

FOR FUSILLI PESTO GENOVESE
1. Bring a large pot of salted water to boil, add pasta and cook until al dente, approximately 8-10 minutes. Reserve one cup of pasta water.
2. While the pasta is cooking, add reserved pasta water and butter to a large sauté pan over high heat. Season with salt.
3. Drain the pasta, add to the sauté pan and begin tossing with the glaze.
4. Once pasta is sufficiently glazed with the pasta water and butter, fold in 1 cup of pistachio pesto.
5. Once the pasta noodles are coated in pesto, place in the center of a large pasta bowl.
6. Garnish with roasted tomatoes, stracciatella, crushed pistachios, lemon zest, chopped basil, and olive oil.

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