Italian Vegetable Fusilli with Basil Mint Pesto

Recipesfull introduces to you: Italian Recipes. (Italian Vegetable Fusilli with Basil Mint Pesto). I spotted a box of fusilli pasta in my pantry and immediately decided to make an Italian dish with green vegetables and a pesto! My Italian vegetable fusilli with basil mint pesto was amazing, if I can say so myself.

Brief

Prep 15 mins

Cook: 22 mins

Total: 37 mins

Servings: 4

Yield: 4 servings

Italian Vegetable Fusilli with Basil Mint Pesto

Ingredients

2 tablespoons pine nuts

3 cups fresh basil leaves

1 cup fresh parsley

1 cup mint leaves

2 cloves garlic clove

smashed

1 ¼ cups olive oil

divided

¼ cup freshly grated Parmigiano-Reggiano cheese

sea salt and freshly ground black pepper to taste

1 (16 ounce) package fusilli pasta (such as De Cecco®)

1 pound asparagus

cut into 1/2-inch pieces

1 (5 ounce) bag baby spinach leaves

Italian Herb Bread I

World Cuisine

Directions

Step 1

Place pine nuts in a skillet over medium heat. Toast until golden about 2 minutes. Transfer to a plate and let cool.

Step 2

Combine pine nuts basil parsley mint and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.

Step 3

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water stirring occasionally until firm to the bite about 8 minutes. Drain reserving 1 cup cooking water. Wipe out pot.

Step 4

Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots about 4 minutes. Stir in spinach and cook just until wilted 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.

Nutritional Information

Italian Vegetable Fusilli with Basil Mint Pesto

Servings Per Recipe:4

Calories: 1091.7

% Daily Value *

Protein: 23.1g 46%

Carbohydrates: 90.6g 29%

Dietary Fiber: 8.1g 33%

Sugars: 6.4g

Fat: 74.3g 114%

Saturated Fat: 11.2g 56%

Cholesterol: 4.4mg 2%

Vitamin A Iu: 7192IU 144%

Niacin Equivalents: 10.4mg 80%

Vitamin B6: 0.4mg 25%

Vitamin C: 46.5mg 78%

Folate: 403.9mcg 101%

Calcium: 234.2mg 23%

Iron: 10.6mg 59%

Magnesium: 137.6mg 49%

Potassium: 862.3mg 24%

Sodium: 203.9mg 8%

Thiamin: 0.2mg 25%

Calories From Fat: 669

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.