Lemon & Pistachio Pesto Fusilloni
Creamy Robust Flavors In Every Bite!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 12 minutes
Ingredients1 bag Fusilloni pasta1 1/4 cup Pistachio, shelled & lightly salted + garnish12 oz. Ricotta cheese1/2 cup Mascarpone cheese1/2 cup Parmesan cheese, grated4 cloves garlic1/4 cup olive oil + drizzlezest of 2 lemons, divided1 tbsp fresh oregano leavesreserve 1 cup pasta watersaltpepper
Cooking Tools
Food Processor
DirectionsCook pasta according to package directions. While the pasta is cooking, In a food processor, add; pistachio ricotta, mascarpone cheese, garlic, olive oil, 1/2 the lemon zest, oregano leaves, 1/2 cup pasta water ( use the other half of the pasta water if needed to thin the pesto) salt & pepper to taste. Pulse ingredients until combined, leave some texture to the pesto. Drain pasta and place in a large serving bowl and pour in pesto and toss until well coated. Toss in Parmesan cheese and garnish with lemon zest and pistachios.