Ingredients
Scale
- 2 cups fusilli pasta
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse with cold water.
- In a food processor, blend basil leaves, pine nuts, garlic, lemon juice, and Parmesan cheese until finely chopped. Gradually add olive oil while pulsing until smooth.
- In a large bowl, combine cooled pasta with the pesto sauce. Mix well to coat all pasta.
- Fold in halved cherry tomatoes and season with salt and pepper.
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg