Fusilli Pasta with Pesto

Name: Fusilli Pasta with Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italy
Ingredients: 400 g of fusilli; 200 g of broccoli; 60 g of leaves of basil; 120 g of cashews; 2 garlic cloves; 30 g of nutritional yeast; salt; pepper; 60 ml of olive oil; 25 ml of lemon juice; pine nuts (for garnish)

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These spiral pasta are tossed in a blended sauce of broccoli, basil and cashews. 🍝 Do not heat the pesto: add it straight onto the hot pasta.

Total time: 30 min
Prep: 15 min
Cook: 15 min
Difficulty: Easy
Per person: €1.63

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

For dessert

Parrozzo with Almonds and Dark Chocolate

1 h 05Easy

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein12 g11%
Carbs55 g49%
Fat20 g40%
Fiber8 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To add a little crunch to your dish, you can lightly toast the cashews before blending them into the pesto sauce. This gives an even more intense flavor and a slight toasty taste. 😋🌱

Freezing : Can you freeze this recipe?

Yes

The pesto freezes very well, up to 6 months, in ice cube trays or small airtight containers. Cooked pasta does not freeze well (loses its texture).

Storage : How long does it keep?

The pesto keeps 5 to 7 days max in an airtight jar in the fridge, covered with a thin layer of olive oil. Cooked pasta keeps 2 days max in an airtight container. Assemble just before eating for the best texture.

Making ahead : Can you make it the day before?

Yes

The pesto can be made a day ahead. Store chilled in an airtight jar, with a drizzle of olive oil to prevent oxidation.

Reheating : How do you reheat it?

Reheat in a saucepan over low heat with a splash of water for the pasta, stirring constantly. Or in the microwave in short bursts at medium power, stirring.

Variations

Replace the cashews with almonds or pine nuts in the blender.
Add halved cherry tomatoes or olives to the pasta.
Spice up the pesto with a pinch of chili or a little more lemon juice.

Mistakes to avoid

Blending raw broccoli: it is blended cooked to get a creamy sauce.
Not blending enough: blend until creamy, with no bits of cashew left.
Salting without tasting: the nutritional yeast already boosts the flavor, so adjust the salt and lemon afterward.

Frequently asked questions

What ingredients go into a broccoli pesto?

Blend cooked broccoli, basil leaves, cashews, garlic, nutritional yeast, salt, pepper, olive oil and lemon juice. Pine nuts are an optional garnish.

How do you make pesto without Parmesan?

Here, the nutritional yeast gives a cheese-like flavor and the cashews provide the creamy texture. Blend them with the broccoli, basil, garlic and olive oil until you get a smooth sauce.

Do you need to heat the pesto?

No, pesto is not heated. Drain the cooked fusilli and toss them directly with the blended sauce. Only the broccoli is cooked before being blended with the other ingredients in the blender.

How do you cook the fusilli?

Cook the fusilli according to the package instructions, then drain them. Toss them with the pesto sauce, garnish with pine nuts if you like and serve right away.