Fusilli al Pesto Recipe with Fresh Genovese Pesto
If you’ve never experienced the magic of fresh Fusilli al Pesto, get ready to fall in love with every bite. The tender spiral pasta shape perfectly hugs the vibrant, creamy pesto genovese sauce, while the combination of Parmigiano Reggiano, Pecorino Romano, and toasted pine nuts creates a rich and unforgettable flavor. This classic dish from the Liguria region of Italy will transport your taste buds straight to the Italian coast—buon appetito!
Why You’ll Love This NAME Recipe
- Easy to Make: A simple recipe with straightforward steps that makes pesto pasta night stress-free and delicious.
- Restaurant-Quality Taste: The perfect balance of fresh basil, good quality cheese, and extra virgin olive oil ensures an authentic flavor.
- Customizable: Easily adapt the recipe with fun swaps or additions to make it your own!
Ingredients
- Fusilli Pasta: The spiral shape is ideal for catching every bit of pesto sauce. Look for bronze-cut pasta for a rustic texture. I love fusilli, especially my Fusilli alla Vodka!
- Fresh Basil Leaves: Opt for bright, fragrant basil leaves for a vibrant basil pesto—avoid wilted or bruised leaves. Another amazing use for basil is my pesto carbonara recipe!
- Garlic Clove: A single garlic clove goes a long way; use fresh garlic for the best flavor, not pre-minced or jarred.
- Extra Virgin Olive Oil: Choose a high-quality oil with a fruity flavor—it’s the foundation of a great pesto sauce.
- Pine Nuts: Lightly toast them before blending to bring out their rich, nutty flavor. Store extras in an airtight container to keep them fresh.
- Parmigiano Reggiano Cheese: Grate it fresh for an unmatched savory flavor—pre-grated cheese lacks the same richness.
- Pecorino Romano Cheese: Adds a tangy, salty kick that complements the Parmesan perfectly.
- Reserved Pasta Water: The starchy pasta cooking water is the key to creating a smooth, creamy pesto sauce.
Ingredient Substitutions
- Walnuts instead of Pine Nuts: A great alternative for a slightly earthier pesto flavor. I have an excellent Walnut Pesto recipe if you’d like to try it!
- Arugula for Basil: Swap classic pesto sauce with a peppery arugula pesto for a flavor twist.
- Sun-Dried Tomatoes for Fresh Basil: Create a sun-dried tomato pesto sauce for a bold, tangy variation.
- Spaghetti Pasta in Place of Fusilli: If you forgot fusilli, spaghetti pasta works well in a pinch.
Ingredient Additions
- Fresh Cherry Tomatoes: Toss in halved cherry tomatoes for a burst of sweetness and vibrant color.
Lemon Juice: A splash of lemon juice brightens the pesto and balances its richness. I even have a Lemon Pesto recipe!
Grilled Shrimp or Chicken: Add some meat or seafood for a heartier pesto pasta dish.
Red Bell Pepper Strips: Sautéed red bell peppers add a sweet and smoky dimension.
Step by Step Instructions
Cook the Fusilli: In a large pot, bring water to a boil. Add a generous pinch of salt to the boiling water. Add the fusilli pasta to the boiling water and cook according to package instructions until al dente.
Before draining the cooked pasta, reserve about 1 cup of pasta water. You’ll likely only need about 1/2 cup for the sauce, but it’s helpful to have extra just in case. Set aside the reserved pasta water, then drain the cooked pasta.
Prepare the Pesto: In a food processor fitted with the blade attachment, combine basil leaves, pine nuts, garlic, a pinch of salt, Parmigiano Reggiano, and Pecorino Romano. Process until the basil leaves are finely chopped and the ingredients are well combined. With the motor running, slowly pour in the olive oil in a steady stream until the pesto sauce is smooth and creamy.
Combine the Sauce and Pasta Water:: Transfer the freshly made pesto sauce to a large mixing bowl. Gradually whisk in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Toss and Serve: Add the cooked fusilli to the bowl with the pesto sauce and gently toss until evenly coated. Garnish with additional grated Parmigiano Reggiano and a drizzle of olive oil, if desired. Serve immediately, dividing among plates or bowls.
Expert Tips
- Toast the Pine Nuts: Toasting enhances their nutty flavor and elevates the sauce.
- Don’t Overcook the Pasta: Cook fusilli al dente as per packet instructions for the perfect texture.
- Use Cold Basil: Keep basil leaves chilled until blending to prevent them from turning dark in the food processor.
- Reserve Extra Pasta Water: Always set aside more pasta cooking water than you think you’ll need. It’s a lifesaver for adjusting the sauce consistency.
Serving Suggestions
- Wine Pairing: Pair with a chilled Sauvignon Blanc or a crisp Vermentino for a delightful match.
- Pasta Bar: Serve alongside a variety of pasta dishes, like spaghetti with tomato sauce or pasta alla genovese with potatoes and green beans.
- Charcuterie Addition: Plate pasta servings with a side of crusty bread, olive oil, and marinated olives for an Italian-inspired meal.
- Seasonal Touch: Add roasted vegetables like zucchini or oven-baked tomatoes for a summer twist.
- Feta Pesto: You can make this with my feta pesto for a briny take!
Storage Instructions
- Refrigeration: Store leftover fusilli pesto in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently heat pesto pasta in a large pan over medium heat, adding a splash of reserved pasta water to loosen the sauce.
- Freezing Pesto: Freeze any extra pesto sauce (without pasta) in small portions for up to 3 months. Thaw overnight in the refrigerator before use.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Fusilli al Pesto Recipe with Fresh Genovese Pesto
Equipment
- Large pot
- Food processor with blade attachment
- large mixing bowl
- Measuring Cups and Spoons
- whisk
- Colander
Ingredients
- 1 lb fusilli pasta
Homemade Pesto Ingredients
- Generous pinch of salt
- 3/4 cup fresh basil leaves
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 6 tablespoons pine nuts
- 3/4 cup grated Parmigiano Reggiano cheese 3.5 ounces
- 6 tablespoons grated Pecorino Romano cheese 1.5 ounces
- 1/2 cup reserved pasta water
Store Bought Pesto Method
- 1 1/2 cups of pesto
Instructions
Cook the Fusilli:
- In a large pot, bring water to a boil. Add a generous pinch of salt to the boiling water.
- Add the fusilli pasta to the boiling water and cook according to package instructions until al dente.
- Before draining the cooked pasta, reserve about 1 cup of pasta water. You’ll likely only need about 1/2 cup for the sauce, but it’s helpful to have extra just in case.
- Set aside the reserved pasta water, then drain the cooked pasta.
Prepare the Pesto (Skip if using store bought):
- In a food processor fitted with the blade attachment, combine basil leaves, pine nuts, garlic, a pinch of salt, Parmigiano Reggiano, and Pecorino Romano.
- Process until the basil leaves are finely chopped and the ingredients are well combined.
- With the motor running, slowly pour in the olive oil in a steady stream until the pesto sauce is smooth and creamy.
Combine the Sauce and Pasta Water:
- Transfer the freshly made pesto sauce to a large mixing bowl.
- Gradually whisk in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Toss and Serve:
- Add the cooked fusilli to the bowl with the pesto sauce and gently toss until evenly coated.
- Garnish with additional grated Parmigiano Reggiano and a drizzle of olive oil, if desired.
- Serve immediately, dividing among plates or bowls.
So fresh and flavorful! The homemade pesto made a big difference, and it came together really quickly. This is going into my regular pasta rotation.