Fusilli with Basil Pesto, Roasted Pepper and Artichokes
“Fusilli con Basilico Pesto, Pepe Rosso e Carciofo”
Pesto gets its name from the word pestle (as in mortar and pestle) the traditional tool for grinding up the ingredients into a paste. The classic (Genovese) version is made with basil, garlic, lemon, pine nuts and sometimes grated Parmesan cheese. Other versions include tomatoes or olives.
Preparation Time:
15
min
Cooking Time:
10
min
Servings:
4
Ingredients
1 1/2 cups (375 mL)
packed fresh basil leaves
3/4 cup (175 mL)
packed fresh parsley leaves
1/4 cup (50 mL)
finely grated Parmigiano-Reggiano cheese (approx.)
2 tbsp (30 mL)
toasted pine nuts (optional)
1 tbsp (15 mL)
fresh lemon juice
2
cloves garlic, coarsely chopped
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)
1/3 cup (75 mL)
extra virgin olive oil
1 lb (454 g)
Giovanni Panzani Fusilli #102
3
roasted red peppers (see tip below), thinly sliced
1 1/2 cups (375 mL)
drained, marinated artichoke hearts, chopped
Lemon wedges
Method
  1. Place the basil, parsley, cheese, pine nuts, lemon juice, garlic, salt and pepper in the bowl of a food processor; pulse until finely chopped. With the motor running, slowly drizzle in the oil; process until smooth. Adjust the seasonings to taste.
  2. Meanwhile, prepare the fusilli according to package directions. Toss the hot, drained fusilli with the pesto, roasted red peppers and artichoke hearts. Serve with lemon wedges and additional cheese (to taste).
Tips
To roast the peppers, place under a hot broiler or on a hot grill, turning frequently, for 20 to 30 minutes or until the skins are blackened and the peppers are tender. Transfer to a bowl, tightly cover and let stand for 15 minutes to loosen skins. Peel and discard skins. For faster preparation, jarred roasted red peppers can also be used. Double the pesto and reserve, tightly covered, in the refrigerator for up to 3 days or freeze for up to 1 month to toss with hot, cooked pasta anytime.
Ingredient Notes
Basil: A member of the mint family, basil plays a prominent role in Italian cuisine. Grown in Mediterranean regions since antiquity, basil is also popular in Asian cuisines. It is available in many varieties including Thai, purple and lemon; however, sweet basil, which has a delicate anise-like flavour, is used predominantly in Italian cookery. Dried basil can be used in long simmering sauces; but, for better flavour use fresh, adding it at the end of the cooking time.
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Fusilli with Basil Pesto, Roasted Pepper and Artichokes

“Fusilli con Basilico Pesto, Pepe Rosso e Carciofo”



Preparation time: 15
Cooking time: 10
Servings: 4


Ingredients

1 1/2 cups (375 mL)
packed fresh basil leaves
3/4 cup (175 mL)
packed fresh parsley leaves
1/4 cup (50 mL)
finely grated Parmigiano-Reggiano cheese (approx.)
2 tbsp (30 mL)
toasted pine nuts (optional)
1 tbsp (15 mL)
fresh lemon juice
2
cloves garlic, coarsely chopped
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)
1/3 cup (75 mL)
extra virgin olive oil
1 lb (454 g)
Giovanni Panzani Fusilli #102
3
roasted red peppers (see tip below), thinly sliced
1 1/2 cups (375 mL)
drained, marinated artichoke hearts, chopped
Lemon wedges



Method

  1. Place the basil, parsley, cheese, pine nuts, lemon juice, garlic, salt and pepper in the bowl of a food processor; pulse until finely chopped. With the motor running, slowly drizzle in the oil; process until smooth. Adjust the seasonings to taste.
  2. Meanwhile, prepare the fusilli according to package directions. Toss the hot, drained fusilli with the pesto, roasted red peppers and artichoke hearts. Serve with lemon wedges and additional cheese (to taste).

Tips

To roast the peppers, place under a hot broiler or on a hot grill, turning frequently, for 20 to 30 minutes or until the skins are blackened and the peppers are tender. Transfer to a bowl, tightly cover and let stand for 15 minutes to loosen skins. Peel and discard skins. For faster preparation, jarred roasted red peppers can also be used. Double the pesto and reserve, tightly covered, in the refrigerator for up to 3 days or freeze for up to 1 month to toss with hot, cooked pasta anytime.

Ingredient Notes:

Basil: A member of the mint family, basil plays a prominent role in Italian cuisine. Grown in Mediterranean regions since antiquity, basil is also popular in Asian cuisines. It is available in many varieties including Thai, purple and lemon; however, sweet basil, which has a delicate anise-like flavour, is used predominantly in Italian cookery. Dried basil can be used in long simmering sauces; but, for better flavour use fresh, adding it at the end of the cooking time.