Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mean green pesto fusilli. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Mean Green Pesto Fusilli is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Mean Green Pesto Fusilli is something which I’ve loved my entire life.
Green garlic (the young shoots of garlic plants) make a lovely green and delicious pesto-style sauce, which is perfect for pasta. This easy pasta recipe has a pesto made of spinach, pine nuts, and Parmesan cheese that's tossed with fusilli pasta. This recipe uses baby spinach instead of basil for a milder, sweeter version of pesto.
To get started with this recipe, we must prepare a few ingredients. You can cook mean green pesto fusilli using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mean Green Pesto Fusilli:
- Prepare 1 lb cooked fusilli or your favorite pasta
- Get 1 3/4 cup Cooked and cubed chicken (i use homemade baked leftovers)
- Take 1 1/4 cup sundried tomatoes
- Get 3/4 cup chopped onion
- Get 1 1/2 tbsp garlic, minced finely
- Get 1 1/3 cup cubed fresh mozzarella
- Prepare grated parmesan cheese
- Prepare 2 1/3 cup Spinach Kale Pesto sauce or your own favorite pesto
- Get olive oil, extra virgin
Fusilli pasta with pesto sauce, green peas and basil served in dark bowl with fork. Fusilli in pesto sauce - download this royalty free Stock Photo in seconds. Italian pasta "Fusilli" with a cup of "pesto" in the middle, a typical genovese sauce. Fusilli with green peas and pesto in bowls on a light background, top view.
Steps to make Mean Green Pesto Fusilli:
- Set aside a cup of pasta water. Drain pasta but keep warm while you create the sauce.
- Heat some oil in a skillet. Add your onions and cook until they are translucent. Add garlic. Cook until fragrant. Add sundried tomatoes and a splash of pasta water. Cook another minute. Add your pesto and stir.
- Start adding your pasta in small increments to make sure all noodles get covered. Taste and adjust your salt and pepper if needed.
- Add your cooked chicken and heat thoroughly if it was cold. And your fresh mozzarella last. I served the chicken alongside for the first night we had this…for leftovers i cut up the chicken and tossed everything together. Let me tell you the next day leftovers are amazing! You can have it as a pasta salad…We ate it cold!! So good!
- Opt: drizzle extra oil over the top for a fancy finish. Also: Sprinkle the parmesan over everything at the end if you love that extra salty nutty flavor on your pasta!
A bit more about pesto before we move on to the recipe itself. I love the way pestos pack an intense amount of flavor into every spoonful. They typically require a small list of ingredients, tolerate quite a bit of time in the refrigerator and, if needed, often make the jump to freezer without much trouble. Very green or bright green olives generally taste a little sour, so they're not as popular for pesto. Your feedback means a lot to me!
So that is going to wrap it up with this special food mean green pesto fusilli recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
