Fusilli with Pesto and Green Beans
Giada De Laurentiis’s recipe for fusilli with pesto and green beans adds an extra dose of vegetables to an already green meal.
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Cooking tools:
- Food processor
- Pot
- Skillet
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
- Wooden spoon
- Tongs
- Stove
- Serving bowl
Ingredients
- Pesto
- ¼ cup pine nuts
- 2 cups fresh basil leaves
- 1 garlic clove
- 1½ teaspoons kosher salt, divided, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ⅔ cup extra-virgin olive oil
- 1 cup grated Parmigiano-Reggiano, divided
- Pasta
- One 8-ounce package whole-grain or gluten-free fusilli
- 2 tablespoons extra-virgin olive oil
- 1 shallot, chopped
- ½ pound green beans, trimmed and cut into 1-inch pieces
- One 10-ounce bag frozen peas
- ½ cup ricotta cheese
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