Italian Vegetable Fusilli with Basil Mint Pesto

I spotted a box of fusilli pasta in my pantry and immediately decided to make an Italian dish with green vegetables and a pesto! My Italian vegetable fusilli with basil mint pesto was amazing, if I can say so myself.

• Preparation Time: 15 mins
• Cooking Time: 22 mins
• Total Time: 37 mins
• Calories: 1092 Calories

Ingredients

• 2 tablespoons pine nuts
• 1 cup fresh parsley
• 3 cups fresh basil leaves
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• sea salt and freshly ground black pepper to taste
• 1 (5 ounce) bag baby spinach leaves
• 1 cup mint leaves
• 2 cloves garlic clove, smashed
• 1 ¼ cups olive oil, divided
• 1 (16 ounce) package fusilli pasta (such as De Cecco®)
• 1 pound asparagus, cut into 1/2-inch pieces

Recipe Instructions

Step 1

Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.

Step 2

Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.

Step 3

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.

Step 4

Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.