Fusilli with Pesto
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Fusilli with Pesto
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Need the best recipe for fusilli pesto? Look no further. This 20-minute recipe comes together easily and yields the most delicious pasta bowls!
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Ingredients
- 6 ounces pesto ¾ cup
- 16 ounces fusilli
- 1 cup pasta water reserved
- ⅓ cup Parmesan Cheese for serving
Instructions
Prep:
- Add the pesto sauce into a large serving or mixing bowl and set aside.
Cook the pasta:
- Bring a large pot of water to a boil. Once boiling, add the fusilli and boil according to the package directions. Once the pasta is ready, reserve 1 cup of pasta water.
- Drain the pasta water and transfer the fusilli into the large bowl containing the pesto. The pot will be too hot and will dry the pasta.
Combine:
- Pour half of the reserved pasta water into the bowl with the pesto and pasta. Use kitchen tongs to combine the sauce. Add more pasta water slowly until the pesto coats all of the noodles and you like the consistency of the sauce. I typically use between ¾ and 1 cup of water total.
Serve:
- Serve the pesto fusilli in pasta bowls topped with Parmesan cheese and enjoy!
Nutrition Information
Show Details
Serving
1 serving
Calories
405kcal
(20%)
Carbohydrates
59g
(20%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0.5g
Cholesterol
7mg
(2%)
Sodium
357mg
(15%)
Potassium
176mg
(5%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
605IU
(12%)
Calcium
124mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 405kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.5g | 3% |
| Cholesterol | 7mg | 2% |
| Sodium | 357mg | 15% |
| Potassium | 176mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 605IU | 12% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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