Fusilli is a beloved shape due to its spiral-like design that captures sauces and toppings in a way. One tasty way to enjoy this unique pasta shape is through with tomato pesto, fresh basil, and pine nuts.

Sun-dried tomato pesto is a delicious alternative to traditional basil pesto. The tangy and sweet taste of sun-dried perfectly blends with the sharpness of garlic, the creaminess of Parmesan cheese, and the nuttiness of pine nuts. Additionally, it offers a unique way to introduce lycopene, a powerful antioxidant, to your diet.

To make the pesto, start by soaking a handful of sun-dried tomatoes in hot water for about 10 minutes. Once the tomatoes are soft, drain the water and add them to a food processor with a peeled garlic clove, a half-cup of grated Parmesan cheese, a handful of pine nuts, and a pinch of salt and pepper. Pulse the ingredients until they are finely chopped. While the food processor is running, slowly add 1/4 cup of extra virgin olive oil until the pesto becomes smooth and creamy.

Next, cook the fusilli according to package instructions in a pot of salted boiling water, until it is al dente. Drain the pasta and set it aside.

In a separate pan, toast a handful of pine nuts over medium heat until they turn golden brown. Be careful not to burn them. Once toasted, remove them from the heat and set them aside.

In the same pan, warm the sun-dried tomato pesto over low to medium heat. Add a cup of fresh basil leaves and stir gently until they start to wilt. Add the cooked fusilli to the pan and toss it gently, ensuring the pasta is fully coated with the pesto.

Serve the pasta in individual bowls and sprinkle with the toasted pine nuts on top. For an added burst of flavor and a hint of heat, crush some red pepper flakes on top before serving.

Fusilli with sun-dried tomato pesto, fresh basil, and pine nuts offers a tasty and healthy option for lunch or dinner. It’s a perfect dish to enjoy after a long day or to share with friends and family. You can customize it by adding a variety of vegetables, such as roasted red peppers, zucchini, or spinach, to increase the nutrient content and add more texture.

In conclusion, this recipe is a great way to enjoy the unique spiral shape of fusilli, and the rich flavors of sun-dried tomato pesto, fresh basil, and pine nuts. It’s easy to make, adaptable, and brings a burst of color to the table. Give it a try and discover the delight of fusilli with sun-dried tomato pesto, fresh basil, and pine nuts.

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