Fusilli with Potatoes, Asparagus, and Basil Pesto

Name: Fusilli with Potatoes, Asparagus, and Basil Pesto
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 5 1/3 oz fusilli (150 g); 1/2 bunch asparagus; 2 potatoes; as needed Water,; as needed Salt,; as needed Extra virgin olive oil,; 1 garlic clove; For the pesto; 1 1/2 oz fresh basil (40 g); 5-6 shelled almonds; 1 garlic clove; 2 tablespoons grated Parmesan cheese; 2 tablespoons grated Pecorino cheese; 1/3 cup extra virgin olive oil (70 g); Pinch salt

Rosanna Piemontese @cook_7981140

Vieste( Fg)

Fusilli with Potatoes, Asparagus, and Basil Pesto

Rosanna Piemontese @cook_7981140

Saved

Ingredients

40 minutes

Serves 2 servings

5 1/3 ozfusilli (150 g)
1/2 bunchasparagus
2potatoes
as neededWater,
as neededSalt,
as neededExtra virgin olive oil,
1garlic clove
For the pesto
1 1/2 ozfresh basil (40 g)
5-6shelled almonds
1garlic clove
2 tablespoonsgrated Parmesan cheese
2 tablespoonsgrated Pecorino cheese
1/3 cupextra virgin olive oil (70 g)
Pinchsalt

Saved

Steps

40 minutes

1

Make the pesto by blending all the pesto ingredients together, then set aside.
2

Bring plenty of water to a boil, add salt, and cook the diced potatoes for about 10 minutes.
3

Remove the potatoes and cook the chopped asparagus in the same water for another 10 to 15 minutes.
4

In a large skillet, sauté olive oil with the garlic clove. Add the potatoes and asparagus and lightly brown them.
5

Cook the fusilli in the same water used for the potatoes and asparagus. Drain when al dente, then finish cooking with the potatoes and asparagus, adding some of the pasta cooking water as needed.
6

Remove from heat, add the pesto and more cheese, and mix well.