Fusilli with pesto and roasted tomatoes
5
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
6
Difficulty
Easy
Americans discovered the delights of pesto in the eighties and have never looked back. Despite all the variations, classic basil pesto remains the most beloved, and pine nuts are the authentic pairing for the vivid herb. The nuts - the edible seeds of pine trees also called piñons or pignoli - have a slightly astringent, piney taste which is mellowed by the parmesan and olive oil. We add pasta water to our pesto to limit the oil. It's a great, starchy addition that helps to bind the pesto without weighing it down like additional oil might. You can make extra pesto to keep on hand for future meals. Freeze it in ice cube trays for individual doses to use for up to a month.
Ingredients
Plum tomato
8 medium, halved lengthwise
Olive oil
2 Tbsp
Fresh basil
2 cup(s), leaves, packed
Pine nuts
1 Tbsp
Black pepper
⅛ tsp, freshly ground, or to taste
Uncooked fusilli
2 cup(s)
Grated Parmesan cheese
2 Tbsp