Easiest Way to Make Italian Vegetables Recipe

Italian Vegetable Fusilli With Basil Mint Pesto

Traditional italian vegetable recipes including cavoli di bruxelles alia savoiarda, sedani alia parmigiana and verze alia certosina.

Recipe Summary Italian Vegetable Fusilli With Basil Mint Pesto

I spotted a box of fusilli pasta in my pantry and immediately decided to make an Italian dish with green vegetables and a pesto! My Italian vegetable fusilli with basil mint pesto was amazing, if I can say so myself.

Ingredients | Italian Vegetables Recipe

2 tablespoons pine nuts

3 cups fresh basil leaves

1 cup fresh parsley

1 cup mint leaves

2 cloves garlic clove, smashed

1 ¼ cups olive oil, divided

¼ cup freshly grated Parmigiano-Reggiano cheese

sea salt and freshly ground black pepper to taste

1 (16 ounce) package fusilli pasta (such as De Cecco®)

1 pound asparagus, cut into 1/2-inch pieces

1 (5 ounce) bag baby spinach leaves

Directions

Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.

Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.

Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.

Info | Italian Vegetables Recipe

prep: 15 mins cook: 22 mins total: 37 mins Servings: 4 Yield: 4 servings

TAG : Italian Vegetable Fusilli With Basil Mint Pesto

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