Fusilli Pasta & Fresh Basil Pesto with Toasted Breadcrumbs
Creamy pesto is made with fresh bright basil, fragrant garlic, subtle thyme, grated Parmesan Reggiano, crisp sea salt flakes, smooth olive oil and homemade breadcrumbs. This elegant savory dish topped with toasty breadcrumbs elevates any pasta you're making and will quickly become a favorite to enjoy in self quarantine OR when everyone is better and back to entertaining!
Servings: 6 servings
Equipment
- Food Processor
- OR Blender
Ingredients
- 1 cup leftover/hardened bread (for homemade bread crumbs), divided
- 3 cups fresh basil
- 2 cloves garlic
- 2 sprigs fresh thyme
- *optional: mint leaves - not included in this recipe
- 1 cup grated Parmesan, plus a bit more for topping
- ½ cup frozen sweet peas
- 1 cup olive oil, plus a little more
- Maldon sea salt flakes, to taste
- 1 lb pasta (Fusilli, Rotini, Cavatappi, Penne work great, but whatever you have will work!)*
- ½ bundle fresh asparagus, chopped
- 2 cups fresh or frozen broccoli
- ½ cup ice cold water
Instructions
- Put a large pot of water (generously seasoned with salt and a splash of olive oil) over high heat on the stove to bring to a boil.
- Take leftover hardened bread and cut it into large chunks to make the bread crumbs. Then throw the chunks into the food processor to grind down. Half of the breadcrumbs will be left untoasted to use in the pesto sauce and the remainder we will toast for a crunchy topping on the pasta. Remove breadcrumbs from food processor and set aside in a bowl.
- Throw all the cloves in the food processor with basil, half the bread crumbs, grated Parmesan, olive oil, thyme leaves (sprigs removed) and frozen peas. Turn on food processor and slowly begin to pour half a cup of ice water through the feed tube until pesto is smooth. Season with salt and taste.
- Throw pasta into boiling water stirring occasionally and set timer for 8-9 minutes depending on the pasta.
- While pasta is cooking, heat remaining breadcrumbs with about 1 teaspoon of oil. Toss/stir until breadcrumbs become golden, toasted and crunchy. Transfer breadcrumbs to a bowl to cool.
- Carefully wipe any breadcrumb residue from large skillet. Add about a teaspoon of olive oil and add chopped asparagus and frozen (or fresh) broccoli. Add a pinch of salt then toss and stir so all sides cook through evenly (about 8 minutes). When vegetables are tender leave in skillet but remove from heat and set aside.
- Once pasta is ready drain it, but save ½ a cup of the water it cooked in.
- Stir in pasta to skillet with the cooked veggies and gradually begin adding 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 and pasta a creamy/silky consistency as it’s mixed.
- TO SERVE: spoon pasta on dish, grate a bit of Parmesan and top with toasted bread crumbs- ENJOY!
Notes
*If you don't have any leftover/hardened bread to make the breadcrumbs, regular store bought breadcrumbs will also work!
Nutrition
Serving: 1dish