Fusilli With Zucchini Pesto Recipes

FUSILLI WITH ZUCCHINI PESTO AND SALMON

Steps:

• To prepare the fusilli pasta with zucchini pesto and salmon , start with the zucchini pesto: Take the zucchini, cut off the ends 1 , and grate coarsely 2 . Place the grated zucchini in a strainer over a deep container: The strainer must not touch the bottom of the bowl 3 .
• Lightly salt the zucchini 4 , stir, and leave to drain with a weight on top 5 . A jar full of pulses or flour is ideal for this job. Let the zucchini stand like this for about 30 minutes so it loses its water 6 .
• Once drained, place the zucchini in a food processor 7 , add the pine nuts, almonds, and Parmigiano Reggiano cheese 8 , followed by a pinch of salt 9 ,
• oil 10 , and the basil leaves 11 . Blitz until you get a uniform paste with all the ingredients well combined 12 .
• The zucchini pesto is ready: Transfer it to a bowl and set aside 13 . Next, place a pot full of plenty of salted water on the stove: You'll need it to cook the pasta. Now turn your attention to the salmon steak, which should already be boned and skinned. First cut it into thick slices 14 and then cut those into strips about 1 inch (2-3 cm) long 15 .
• Transfer the strips to a bowl 16 , add the oil 17 , and season with salt and pepper 18 .
• Stir well to combine 19 and set aside. Once the pasta water has reached a boil, add the fusilli 20 and cook for the time stated on the package. Now go back to the salmon: First, juice one lemon 21 .
• Then add the salmon strips to a hot frying pan and sear for a few seconds, stirring as little as possible 22 . Deglaze with the lemon juice 23 and cook for a few more minutes 24 . Remove the pan from the heat and keep the salmon warm.
• Pour the zucchini pesto into a large saucepan 25 . By this time, the fusilli will have cooked: Drain and reserve some of the cooking water, then pour into the pesto 26 , adding a ladleful of cooking water to blend everything together 27 .
• Mix the fusilli and pesto thoroughly 28 , and add the salmon, stirring gently 29 . Heat the pasta through for a few seconds and then serve: Your fusilli pasta with zucchini pesto and salmon is ready to be enjoyed 30 !

FUSILLI WITH TOMATO PESTO

Steps:

• Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
• Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
• While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
• Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON

Steps:

• Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
• Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
• Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
• Top with crumbled bacon and a generous amount of freshly ground pepper.

SQUASH AND ZUCCHINI WITH PESTO

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
• Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
• Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.