Fusilli with White Beans, Cherry Tomato, Basil Pesto, and Mozzarella
Fusilli tossed with canned white beans, rinsed, cherry tomato, and basil pesto. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 4.
contains nuts
Ingredients
US
Metric
- 15½ oz canned white beans, rinsed
- 12⅔ oz fusilli
- 9⅞ oz cherry tomato
- 0.8 g black pepper
- 3.2 g kosher salt
- 2⅛ oz low-moisture mozzarella
- 2⅛ oz fresh basil
- 2 clove garlic
- ¼ cup olive oil
- 1⅔ oz Parmesan
- 1⅛ oz pine nuts
Steps
- Bring 15¼ cups water to a rolling boil and salt it with about 8 g salt. Add 12⅔ oz fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
- Season 15½ oz canned white beans, rinsed with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until hot and sauced, about 3 minutes. Add 9⅞ oz cherry tomato and cook until just tender.
- Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
- Toss the drained fusilli with the sauce in the skillet. Fold in 2⅛ oz low-moisture mozzarella. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.
This is a variation — Cherry Tomato instead of Spinach; Mozzarella instead of Parmesan. Base recipe: Fusilli with White Beans, Spinach, Basil Pesto, and Parmesan →
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Source
Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog