Fusilli with arugula pesto is a first course of pasta seasoned with pesto made with arugula. An excellent and refined alternative to classic Genoese pesto. A fresh and delicate dish, suitable for spring and summer days.

Ingredients for fusilli with arugula pesto (4 people)

• 0.80 pounds of fusilli;
• Salt and black peppercorns to taste.
• 0.05 pounds (2 tbsp) of Extra virgin olive oil;

for the arugula pesto:

• 0.33 pounds of arugula;
• 0.11 pounds of pine nuts;
• 0.11 pounds of Grana Padano cheese;
• 0.11 pounds pecorino cheese;
• 1 clove of garlic;
• 0.08 pounds of basil;
• 0.08 pounds (3 tbsp) of Extra virgin olive oil;
• Salt and black peppercorns to taste.

DIFFICULTY’	COOKING TIME	PREPARATION TIME
simple	15′	15′

Nutritional values ​​for one serving
Energy		0 kcal
		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	Sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

Preparation of fusilli pasta with arugula pesto

If you have not prepared it before, let’s start with the preparation of the arugula pesto. This recipe is available in a dedicated recipe that can be read by clicking here.

Put a pot with salted water to boil. When the water boils add fusilli pasta, cook for ⅔ of the cooking time indicated on the package.

Meanwhile, heat a pan on the hob with a drizzle of extra virgin olive oil with the clove of garlic. Reached the temperature to brown the garlic, pour the pesto and let it heat while the fusilli are cooking in the pot.

Taste if they are cooked “al dente”, drain directly into the pan with arugula pesto.

Toss the fusilli pasta in the pan for the remaining cooking time. Taste and adjust salt and pepper as needed.

Serve our fusilli with arugula pesto and garnish with one or two arugula leaves.