Nut-Free Fusilli Pasta with Pesto
Indulge in the vibrant flavors of this Nut-Free Fusilli Pasta with Pesto, a quick and easy meal that’s perfect for weeknight dinners or a relaxed weekend feast. This recipe is a delicious twist on classic pesto pasta, featuring a creamy, herbaceous sauce made from fresh basil, pumpkin seeds, and savory Parmesan cheese, all blended to nut-free perfection. With just 15 minutes of prep and 12 minutes of cook time, this family-friendly dish offers a velvety texture and zesty notes of garlic and lemon, making each bite irresistibly fresh. The al dente fusilli holds the pesto beautifully, and a splash of reserved pasta water creates a lusciously smooth finish. Whether you're catering to nut allergies or simply looking for a unique take on a traditional favorite, this wholesome recipe is bound to become a go-to. Serve it with extra Parmesan and a crack of black pepper for a comforting, flavorful meal in under 30 minutes!
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Recipe Information
Ingredients
- 400 grams Fusilli pasta
- 100 grams Fresh basil leaves
- 50 grams Pumpkin seeds
- 50 grams Parmesan cheese, grated
- 2 Garlic cloves
- 2 tablespoons Lemon juice
- 120 milliliters Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Water
Instructions
Begin by bringing a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente, usually around 10 to 12 minutes.
While the pasta is cooking, prepare the nut-free pesto. In a food processor, combine the fresh basil leaves, pumpkin seeds, Parmesan cheese, peeled garlic cloves, lemon juice, salt, and black pepper.
Pulse the ingredients until they begin to combine, then gradually add in the extra virgin olive oil and the tablespoon of water, processing until you achieve a smooth and creamy consistency. Taste and adjust seasoning as necessary.
Once the pasta is cooked, reserve a cup of the pasta water and then drain the pasta.
Combine the hot fusilli pasta with the prepared pesto in a large bowl. Toss well to ensure the pasta is evenly coated, adding small amounts of reserved pasta water if necessary to help distribute the pesto and create a silky sauce.
Serve immediately, garnished with additional Parmesan cheese and a sprinkling of freshly cracked black pepper, if desired.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 9.4 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
