When basil is fresh, pesto is the answer. This vibrant green sauce — basil, pine nuts, parmesan, garlic and olive oil — clings beautifully to every twist of fusilli.
Ingredients:
- 400g fusilli
- 2 cups fresh basil leaves
- 1/3 cup pine nuts, toasted
- 1/2 cup parmesan
- 1/2 cup olive oil + 1 garlic clove
Steps:
- Blitz basil, pine nuts, parmesan, garlic and olive oil into a coarse pesto.
- Cook fusilli until al dente; reserve pasta water.
- Toss pasta with pesto, loosening with splashes of pasta water.
- Top with extra basil and parmesan.
