The heart of Italian cuisine is its simple ingredients, and this easy fusilli with pesto (or fusilli al pesto genovese) is certainly a prime example. This fusilli al pesto is ready in about 15 minutes and only requires three ingredients – assuming you aren’t making your own pesto, which you certainly can. Moreover, it’s flexible, and you can enjoy it as-is or add chicken breast slices if you want some protein or cherry tomatoes for a little pop of red with your green pasta.
Just three simple ingredients for a tasty fusilli with pesto
Fusilli with pesto is so quick and easy to make that it should be a staple for your family whenever you want something relatively cheap, fast, and healthy for a busy weeknight. The simplicity of the ingredients is quite typical of many Italian dishes, and it’s something I picked up quickly when I lived there several years ago.
Just make sure that the ingredients are of decent quality, and if you are going to add anything to this, try to keep it to 1-2 extra ingredients at most. The pesto is doing all of the talking, so don’t try and drown it out with other competing flavours.
Pesto: using jarred pesto vs homemade
A real traditional fusilli al pesto genovese should use a fresh, homemade pesto with Genoese basil. Not all of us have that on hand, however. A good young basil with bright green leaves, quality extra virgin olive oil, pine nuts, and garlic are all that are needed for a great homemade pesto. You can either crush them all into a paste using a mortar and pestle or blend them in a mixer, and your very own pesto will probably be tastier than jarred pesto.
By all means, make your own if you have the time and ingredients on hand. Otherwise, I find that buying a decent quality jar of pesto is good enough. Try to make sure that the ingredients match those listed above, and try to avoid anything with too many added ingredients. Also, it’s typical to see the oil separate from the basil at the top of the jar. Just mix it with a spoon to incorporate it again before pouring it in.
Pasta: why fusilli?
Fusilli, or “spindles” as they translate into English, have a signature corkscrew shape filled with grooves and plenty of surface area on each little bite. This means that they capture so much more of the pesto sauce than many other pasta types. The ridges and the spiral shape also help to hold the sauce in place, so it’s a lot better than a smooth pasta when paired with pesto.
There are several different types of fusilli, some hollow (fusilli bucati), shorter, thicker, or they may even be sold as rotini (in America, or so I’m told). Use whichever you prefer. If you simply don’t want to use fusilli or if it isn’t available, by all means, use a different type of pasta. The flavour comes from the pesto and cheese, so don’t stress out too much over your choice of pasta!
Pre-shredded parmesan vs Parmigiano Reggiano vs Grana Padano
Since the ingredients are so few and so simple, it’s important to again emphasise the quality of those ingredients. Your cheese really should be good, and I’d strongly recommend using a freshly grated Parmigiano Reggiano or Grana Padano over the pre-shredded packets of parmesan cheese. It does mean you’ll have to grate the cheese yourself, but the difference in quality is quite noticeable.
Depending on where you live, your pre-shredded parmesan cheese might have anti-caking agents. These can affect the overall texture of the sauce when folded into the pasta, and besides, the flavour isn’t as good as a block of good Parmigiano. If there are no other options, pre-shredded parmesan is better than nothing.
✅ Pro tip: reserve a cup of pasta water when draining out the fusilli. This starchy water can then be reused to improve the texture of your fusilli with pesto. If using jarred pesto, pour some pasta water into the empty jar, put the lid back on, and give the jar a good shake to get the rest of that precious pesto out.
Fusilli al Pesto Genovese (Easy Pesto Pasta)
Description
Quick and simple fusilli with pesto ready in just 15 minutes. All you need are three ingredients: fusilli, a decent jar of pesto (or homemade), and freshly grated Parmigiano Reggiano cheese.
Ingredients
Instructions
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Boil water
Bring a large pot of water to a boil and salt well.
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Cook fusilli
Add the fusilli to the pot and cook according to instructions (around 9-11 minutes), minus one minute for al dente.
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Drain fusilli
Fill up one large cup with pasta water, then drain the remaining water and return the pasta to the pot, off heat.
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Add pesto and cheese
Add the pesto and cheese to the pasta and stir well. Loosen as needed by gradually pouring in the reserved pasta water as necessary.
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Serve and enjoy
Plate the fusilli and grate additional cheese as desired.
Note
Storage: fusilli with pesto can keep for up to 3 days in the refrigerator in an airtight container. Note that the pesto will become a little discoloured when refrigerated; don't be alarmed that it's spoilt.
Type of Pesto: if you want something a little spicier, you can use a Calabrian red pesto instead.
Suggested modifications: this dish can be quite good with cherry tomatoes, cubed potatoes, grilled chicken, and green beans. Decorate with sprinkled toasted pine nuts and/or fresh basil leaves.
