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Fusilli with Pesto




Source of Recipe


Better Homes and Gardens


List of Ingredients




1 cup firmly packed fresh basil leaves
1/2 cup firmly packed parsley sprigs with stems removed
1/2 cup grated Parmesan or Romano cheese
1/4 cup olive oil or cooking oil
1/4 cup pine nuts, walnuts, or almonds
1 large clove garlic, sliced
1/4 teaspoon salt
4 ounces packaged dried fusilli, spaghetti, or other pasta
Finely shredded or grated Parmesan cheese (optional)


Recipe



1. For pesto, in a blender container or food processor bowl combine basil, parsley, Parmesan or Romano cheese, oil, nuts, garlic, and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.

2. To serve, cook pasta according to package directions. Drain. Add about one-third of the pesto to the pasta; toss to coat. If desired, sprinkle with additional Parmesan cheese. Makes 4 side-dish servings.