Lean Cool Fusilli Al Pesto Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper.
• Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth.
• Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino.

Steps:

• Preheat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, 5 to 7 minutes. Set aside on a paper towel-lined plate.
• Bring a large pot of salted water to a boil. Prepare an ice water bath. Stir the arugula into the boiling water and cook until it is bright green and tender, about 15 seconds. Remove the arugula directly to the ice bath and let cool completely, then drain, gently squeeze out the excess water and set aside. Do the same for the basil. Once the arugula and basil are blanched, cook the pasta in the boiling water until al dente.
• Meanwhile, make the pesto. Add the arugula and basil to a food processor and blend until mostly pureed, about 30 seconds. Add oil, pine nuts, garlic and salt and pepper and puree for another 30 seconds. Scrape down the sides of the bowl, then add the cheese and pulse, drizzling more oil as desired, until combined but not fully pureed, another 30 seconds. (See Cook's Note.)
• Place the pesto and butter in a large bowl and add drained pasta to the bowl, reserving some pasta water to thin the sauce as desired. Mix the pesto and pasta, season to taste and crumble the slices of crispy pancetta on top. Serve with extra grated Pecorino and a drizzle of olive oil.

Steps:

• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

Steps:

• Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
• Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
• While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
• Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.

Steps:

• Bring a pot of water to a boil, add pasta, and cook to al dente.
• In a food processor, combine basil and pine nuts, and blend. Add the garlic and drizzle in the olive oil while the processor is in operation. When the mixture turns to a paste, add the salt, pepper, and Parmesan, and pulse until well blended.
• To serve, simply combine the pasta and pesto together, and sprinkle Parmesan on top.

Steps:

• Blanch the string beans in boiling water for 2 minutes. Drain and rinse under cold running water until cool. Drain again. Cut in half lengthwise. Set aside.
• Pour the broth into a small saucepan and bring to a boil. Turn off the heat and add 2 cups of the basil. Steep for 1 minute. Strain. Refrigerate until chilled. Combine the broth-and-basil mixture, remaining basil and roasted garlic in a food processor or blender. Puree until smooth. Pour the sauce into a large salad bowl. Add the lemon juice, whisk in the olive oil and add salt and pepper. Add the string beans. Toss. Set aside.
• Cook the pasta in boiling salted water until tender. Drain. Add to the vinaigrette. Toss to combine. Refrigerate until chilled. Season to taste with salt and pepper. Garnish with the toasted pine nuts.