Italian Vegetable Fusilli with Basil Mint Pesto

5.0/5 rating (2 votes)
Italian Vegetable Fusilli with Basil Mint Pesto

I spotted a box of Fusilli pasta in my pantry and immediately decided to make an Italian dish with green vegetables and a pesto! My Italian Vegetable Fusilli with Basil Mint Pesto was amazing.
(If I can say so myself)



  • 2 tablespoons pine nuts
  • 3 cups fresh basil leaves
  • 1 cup fresh parsley
  • 1 cup mint leaves
  • 2 garlic cloves, smashed
  • 1 1/4 cups olive oil, divided
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Sea salt
  • Freshly ground black pepper
  • 1 pound De Cecco® fusilli
  • 1 pound asparagus, cut into 1/2-inch pieces
  • 1 bag fresh baby spinach


  1. In a small sauté pan add pine nuts then set stove to a medium heat. Toast the pine nuts over moderate heat until golden, about 2 minutes; transfer to a plate and let cool.

  2. In your mini chopper, combine the pine nuts, basil, parsley, mint and garlic and pulse until finely chopped.  Add 1 cup of the olive oil  and  1/4 cup of Parmigiano-Reggiano and pulse to incorporate. Season the pesto with salt and pepper.

  3. In a large pot of salted boiling water, cook the  De Cecco® fusilli 4 minutes less than box instructions.  Using a glass measuring up – reserve 1 cup pasta water. Drain the pasta and wipe out the pot.

  4. Add the remaining 1/4 cup of olive oil to the pot and heat until hot.  Add the asparagus and season with salt and pepper and cook over high heat until crisp-tender and browned in spots, 4 minutes. Stir in the spinach and cook just until wilted, 3 minutes. Add the pasta and pesto and toss well to coat. Lower to simmer until ready to serve.

  5. Note: If you are not serving immediately keep on a warm temperature.  If the pesto looks dry then add in some of the reserved pasta water.

Leave a comment

You are commenting as guest.