Making the pesto and tossing it with the hot pasta and coating with Parmesan cheese is so simple and so satisfying. What a nosebath you take as the pasta and basil find each other in the bowl. The salty note and body the Parmesan offers complete the picture. While I prefer to eat this warm and freshly tossed together, it is also delicious cold. This recipe makes about 3 cups pesto which is largely enough to coat the pasta. Use a little of the pasta cooking water, if needed, to loosen the sauce.
3 cups basil leaves
2 medium cloves garlic, grated
Kosher salt
1cup olive oil
1 cup Parmesan cheese, finely grated
1 pound Fussili pasta, preferably De Cecco brand, if
available
1/2lb baby potatoes, boiled and cut in half (optional)
1/4lb haricot vert, blanched (optional)
Price: $35.00
Prep Time: 
Serves: 
Prep Time: 10 minutes
Serves: 2-4
Prep Time: 24 mins
Serves: 6-8
"*" indicates required fields
Designed by Obvii Solutions
120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics you’ll want to eat every night.
