Lunch · Dinner
Fusilli Pesto Genovese
Herby and fresh pesto pasta with a zesty kick.
Vegetarian
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 572 kcal |
| Protein | 12.7 g |
| Carbohydrates | 49.8 g |
| Fat | 37.8 g |
| Fiber | 9.1 g |
| Sugar | 4.9 g |
| Saturated Fat | 5.4 g |
| Sodium | 1247.3 mg |
| Cholesterol | 3.4 mg |
How to make it
- Cook the pasta: Bring a pot of salted water to a boil and cook the whole wheat penne pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the pesto: In a food processor or blender, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic clove. Pulse until the mixture is coarsely chopped.
- With the food processor or blender running, gradually drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. You can adjust the amount of olive oil based on your preference.
- Season the pesto with a pinch of salt and pepper. If desired, add a squeeze of fresh lemon juice to brighten the flavors.
- In a bowl, toss the cooked penne pasta with the prepared pesto until the pasta is evenly coated.
- Serve the pasta immediately.
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