Pasta Genovese - WSFX - FOX Wilmington, NC

Fusilli pasta tossed with fresh pesto sauce. 

This will make 8 servings

• 1.75 oz basil
• .5 oz parsley
• 2 cloves garlic
• 1 oz butter
• 1 oz walnuts
• .5 oz pinenuts
• .5 teaspoon salt
• .25 teaspoon pepper
• 1 cup evoo (extra virgin olive oil)
• 4 oz romano

Combine all ingredients except olive oil and romano into blender/chopper.  Pulse.  Slowly add evoo, pulse again.  Put in mixing bowl and toss in romano.

FOR 1 SERVING:

Cook 4oz (9oz cooked) fusilli pasta in boiling water till done.  Drain off most of the water (leave some to mix with pesto)  place in a mixing bowl and add 2 oz of pesto.  Toss and serve.                 

Can add grilled chicken for extra flavor