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Creamy basil pesto fusilli pasta
Vagner Carvalho

Creamy Basil Pesto Pasta

Fresh basil pesto and a small amount of cream create a sauce that catches in the twists of fusilli. The pesto is stirred in off the heat to preserve its fresh flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 350 g fusilli pasta
  • 50 g fresh basil leaves loosely packed, washed and dried
  • 30 g pine nuts lightly toasted and cooled
  • 1 small garlic clove
  • 50 g Parmesan finely grated
  • 60 ml extra-virgin olive oil
  • 80 ml heavy cream
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fine salt plus salt for pasta water
  • 1/4 teaspoon black pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook fusilli until al dente according to the package. Reserve 1 cup pasta water before draining.
  2. Pulse basil, cooled pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Drizzle in oil and pulse to a textured pesto. Stir in lemon juice.
  3. Warm cream gently in a wide pan over low heat without boiling. Turn off the heat and stir in the pesto.
  4. Add drained pasta and toss. Add warm pasta water 1 tablespoon at a time until the sauce coats the pasta smoothly.
  5. Taste and adjust seasoning. Serve immediately; do not boil the pesto sauce.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.