Fusilli With White Pesto

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast the nuts in a small skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
  • Meanwhile, bring 4 quarts water to a boil in a big pot.
  • Lower skewered garlic into the water, boil for 45 seconds, immediately run garlic under cold water; remove from skewer, peel, and mince.
  • Place nuts, garlic, oil, and ½ teaspoon salt in a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
  • Transfer mixture to a small bowl; stir in the cheeses, and adjust the salt.
  • Add 1 tablespoon salt and the pasta to the boiling water.
  • Cook until al dente; reserve ½ cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
  • Mix in ¼ cup of the reserved cooking water and the pesto; use the additional ¼ cup cooking water as needed to moisten the sauce.
  • Divide among 4 warmed pasta bowls and serve immediately.
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