Ingredients
- 11 oz Long Fusilli pasta
- 3/4 Cup Walnuts
- 2 Cups Fresh Basil leaves
- 1 Garlic clove
- 1/2 Cup Grated Parmesan cheese
- 1/2 Cup Organic Extra Virgin Olive Oil
- Salt and pepper, to taste
- 1 Ripe Tomato, sliced (optional, for garnish)
Instructions
Cook the Pasta:
1. Bring a large pot of salted water to a boil.
2. Add the fusilli pasta and cook until al dente, about 10-12 minutes.
3. Drain the pasta, reserving a cup of the cooking water.
Prepare the Pesto:
4. In a food processor, combine the walnuts, basil leaves, garlic, and Parmesan cheese. Pulse until the mixture is finely chopped.
5. With the processor running, gradually add the Organic Extra Virgin Olive Oil until the pesto is smooth.
6. Season with salt and pepper to taste.
Combine Pasta and Pesto:
7. In a large bowl, toss the cooked pasta with the pesto.
8. Add a bit of the reserved pasta water if the mixture seems too thick.
Serve:
9. Transfer the pasta to serving plates.
10. Garnish with slices of ripe tomato, if desired, and serve immediately.
— Preparation Time: 19 minutes
