Fresh Basil Pesto Fusilli with Toasted Breadcrumbs
INGREDIENTS:
- leftover/ hard bread ➡ (for breadcrumbs) - basil - garlic - thyme - Parmesan - peas - olive oil - fusilli pasta - asparagus - broccoli - salt flakes
Prep : 20 min | Cook: 40 min
PASTA
–Boil water in a large pot (season with salt & a little olive oil). Throw pasta into boiling water stirring occasionally. When pasta is done cooking, save ½ a cup of the water it cooked in.
1
BREADCRUMBS
–Place leftover hardened bread in the food processor & grind it down. Half of the breadcrumbs will be untoasted for pesto & the remainder be toasted for a crunchy topping on the pasta.
2
FRESH BASIL PESTO
Throw garlic cloves, fresh basil, half the bread crumbs, grated Parmesan, olive oil, thyme leaves (sprigs removed) & frozen peas in food processor.
3
FRESH BASIL PESTO
Turn on food processor & gradually pour half a cup of ice water through the feed tube until pesto is smooth. Season with salt & taste.
4
BREADCRUMBS
–Heat remaining breadcrumbs in skillet with about 1 tsp of oil. Toss/stir until breadcrumbs become golden, toasted & crunchy. Transfer breadcrumbs to a bowl to cool.
5
VEGGIES & PASTA
Add olive oil, chopped asparagus, frozen (or fresh) broccoli, & a pinch of salt flakes to large skillet. Cook until vegetables are tender - add pasta to skillet & combine.
6
PESTO PASTA
- Add in all the pesto until evenly dispersed. Little by little add the saved pasta water (about ½ cup) a tablespoon at a time to give the pesto & pasta a creamy/silky consistency.
7
TO SERVE:
–Spoon pasta on dish, grate a bit of Parmesan and top with toasted bread crumbs
8
ENJOY!
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