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🍽️ Fusilli with Walnut Pesto

1903 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Bring about 5 liters of water with salt to a boil in a large pot.
  2. 2. Wash the kale and tear it into bite-sized pieces.
  3. 3. Dry the greens, for example in a salad spinner.
  4. 4. Peel the garlic cloves and halve them.
  5. 5. Wash the basil and shake it dry.
  6. 6. Pluck the basil leaves from the stems.
  7. 7. Add the fusilli to the boiling salted water.
  8. 8. Cook the pasta for about 9 minutes until al dente.
  9. 9. Drain the pasta in a colander and let it drip dry.
  10. 10. Heat a frying pan on medium heat without any fat.
  11. 11. Roast the walnuts in the pan for about 3 minutes until golden brown.
  12. 12. Grate the Parmesan finely.
  13. 13. Put 2 tablespoons of the roasted walnuts into a tall container.
  14. 14. Add the basil leaves to the container.
  15. 15. Add 50 grams of grated Parmesan.
  16. 16. Add the halved garlic cloves.
  17. 17. Blend everything with olive oil until creamy.
  18. 18. Season the pesto with salt and pepper to taste.
  19. 19. Heat 1 tablespoon of oil in a pot on medium heat.
  20. 20. Fry the kale in it for about 3 minutes.
  21. 21. Season the kale generously with salt.
  22. 22. Add the drained fusilli to the kale.
  23. 23. Add the walnut pesto.
  24. 24. Mix everything well together.
  25. 25. Serve the fusilli on plates.
  26. 26. Sprinkle the dish with the remaining Parmesan.
  27. 27. Sprinkle the dish with the remaining roasted walnuts.
  28. 28. Enjoy your meal!

Nutrition per serving