Pasta Genovese - WSFX - FOX Wilmington, NC

Pasta Genovese

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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

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