Fusilli with Lemon Basil Sauce

• 8 oz fusilli
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese (optional)
• 1/3 cup olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp pine nuts, toasted
• Salt to taste
• Freshly ground black pepper to taste
• Red pepper flakes (optional for spice)

Steps

1. 1 Cook the fusilli according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While the pasta cooks, blend basil, Parmesan (if using), olive oil, garlic, lemon zest, and juice in a food processor until smooth.
3. 3 Toss the cooked pasta with the basil sauce. Add toasted pine nuts and a splash of pasta water to reach desired consistency.
4. 4 Season with salt, pepper, and red pepper flakes if desired.
5. 5 Serve immediately, garnished with extra basil and pine nuts.

Nutrition

Tips

• For a richer sauce, add an extra tablespoon of olive oil.
• To make it vegan, skip the Parmesan or use a vegan alternative.
• Add grilled chicken or shrimp for a heartier meal.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen.

Serving Suggestions

• Pair with a crisp green salad for a light meal.
• Add grilled chicken or shrimp for extra protein.

FAQ