Fusilli Pesto Pasta: A Taste of Genovese Tradition
Pesto has its roots in Genoa, a picturesque coastal city in Italy’s Liguria region. The word “pesto” comes from the Italian word “pestare,” which means “to pound” or “to crush,” referring to the traditional method of making the sauce by hand with a mortar and pestle. Though modern kitchens often use blenders or food processors, the heart of pesto remains in the quality and freshness of its ingredients.
Ingredients
- 400 gm fusilli pasta
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 1/4 cup Pecorino cheese, grated
- 1/2 cup extra-virgin olive oil
- Salt to taste
Instructions
- Prepare the pesto: In a blender or food processor, combine the basil leaves, garlic, and pine nuts. Blend until finely chopped. Slowly drizzle in the olive oil while blending until the mixture forms a smooth paste. Add the Parmigiano-Reggiano, Pecorino, and salt, and blend again. Taste and adjust seasoning if needed.
- Cook the fusilli: Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package instructions until al dente, usually about 10-12 minutes. Reserve a cup of pasta water, then drain the pasta.
- Combine pasta and pesto: In a large bowl, toss the hot fusilli with the pesto sauce, adding a little reserved pasta water to loosen the sauce and help it coat the pasta evenly.
- Serve: Serve immediately with an extra sprinkle of Parmigiano-Reggiano on top.