• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Main Course Recipes » Pasta

    Fusilli with Deconstructed Pesto

    Published: Sep 9, 2012 · Modified: Jun 18, 2018 by Marissa Stevens · 4 Comments

    VegetarianQuick Meals

    This post may contain affiliate links.

    Jump to Recipe

    Whenever I make pesto in a food processor, I reach the point just before drizzling in the olive oil and ALWAYS think, "This looks amazing." Inside the bowl is a coarse textured, alluringly flecked mixture: brilliant green basil studded with bits of gold - walnuts or pine nuts, Parmesan cheese, and garlic. Each time, I ignore my instinct to stop there, and, obediently, drizzle in olive oil until a delicious, smooth paste forms.

    But not today. 

    'Pesto' has endless meanings, endless possibilities. It can be made with parsley, mint, spinach, arugula. Traditional pine nuts - at $40 or more a pound these days - are often replaced by walnuts, almonds, hazelnuts. And for cheese: Parmesan, pecorino, asiago. Then there is sun dried tomato pesto. And I imagine that you can think of ten more varieties.

     Of the variations I've experimented with, this may be my favorite. The ingredient proportions are non-traditional - heavy on nuts and cheese. But if you love pesto, as I do, please trust me. You'll love it this way.

    The dish comes together in about 15 minutes, including the time it takes to boil the pasta. You toss the hot pasta with the raw, chunky pesto and a few swirls of olive oil and your main course is complete. Toss a quick green salad and dinner is done.

    Fusilli with Deconstructed Pesto

    Marissa Stevens
    We enjoyed this alongside steamed summer squash and salmon, grilled and seasoned simply with salt, pepper, and a squeeze of fresh lemon. I used whole wheat fusilli, and it was delicious. But feel free to use any favorite pasta that you have on hand.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories 664 kcal

    Ingredients
      

    For the pasta:

    • 1 pound fusilli pasta
    • 2 tablespoons extra virgin olive oil for drizzling

    For the deconstructed pesto:

    • 1 medium clove garlic
    • 1 cup loosely packed fresh basil leaves
    • ½ cup toasted walnuts
    • 3 ounces Parmesan cheese shredded or cut in small chunks
    • ½ teaspoon kosher salt

    Instructions
     

    • Heat a large pot of salted water to boil. Once water boils, add fusilli and cook according to package directions.
    • Meanwhile, make the deconstructed pesto: with the food processor running, add garlic, fresh basil, walnuts, Parmesan cheese, and salt through the shoot. Process until mixture resembles a coarse meal. Using a spatula, scrape the pesto in to a large serving bowl.
    • When al dente, drain fusilli and add immediately to pesto in serving bowl. Drizzle with olive oil; toss to coat pasta evenly with oil and pesto.
    • Divide among 4 individual bowls. Garnish with shavings of Parmesan cheese and fresh basil leaves if desired. Serve.

    Nutrition

    Calories: 664kcalCarbohydrates: 88gProtein: 25gFat: 24gSaturated Fat: 6gCholesterol: 14mgSodium: 639mgPotassium: 358mgFiber: 5gSugar: 4gVitamin A: 486IUVitamin C: 2mgCalcium: 302mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    « Grilled Avocado Toast
    Fennel, Apple and Endive Salad with Parmigiano-Reggiano »

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Paula @ Vintage Kitchen says

      September 16, 2012 at 7:45 am

      I feel exactly the same about pesto! And the possibilities are endless. The thing is that I can´t possibly follow amounts, it´s just a throw-in-the-processor and check kind of recipe for me. And fusilli is the perfect pasta by far! You made me hungry Marissa

      Reply
      • Marissa says

        September 18, 2012 at 3:22 pm

        If I'm not trying to write a recipe, I do the very same thing!

        Reply
    2. Giovanna says

      September 10, 2012 at 1:03 pm

      Pesto is always delicious ... Marissa you are a "bravissima cuoca" !

      Reply
      • Marissa says

        September 18, 2012 at 3:22 pm

        aww thanks Giovanna! 🙂

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email