Fusilli with Pea Pesto and Smoked Mozzarella

Name: Fusilli with Pea Pesto and Smoked Mozzarella
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters packed cup baby spinach leaves; 0 teaspoons freshly ground black pepper; 79 milliliters dry white wine, such as pinot grigio; 454 grams fusilli pasta; 2 teaspoons kosher salt; 6 servings Kosher salt; 2 teaspoons fresh lemon juice, from 1/2 a large lemon; 1 large Zest of lemon; 237 milliliters ounces smoked mozzarella, rind removed, grated; 1 Tbsp extra-virgin olive oil; 118 milliliters grated Parmesan; 591 milliliters frozen peas, thawed; 1 large shallot, chopped; 118 milliliters slivered almonds, toasted, coarsely chopped

You can never have too many main course recipes, so give Fusilli with Pe From preparation to the plate, this recipe takes about 35 minutes. A mixture of parmesan, fusilli pasta, slivered almonds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Watch how to make this recipe.

For the pasta: Bring a large pot of salted water to a boil over high heat.

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Pasta

Water

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Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

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Pasta

Drain and reserve about 1 cup of the pasta water.

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Water

Place the drained pasta in a large bowl.

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Pasta

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Bowl

Add the cheese and toss until coated.

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Cheese

For the pesto: In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat.

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Olive Oil

Pesto

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Frying Pan

Add the shallots, 1/2 teaspoon salt and the pepper. Cook until softened, about 2 minutes.

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Shallot

Pepper

Salt

Add the wine and cook for 2 minutes.

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Wine

Remove the pan from the heat and cool slightly.

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Frying Pan

In the bowl of a food processor, combine the peas, smoked mozzarella, spinach, Parmesan, lemon juice, lemon zest, the remaining 1 teaspoon salt and the cooked shallot mixture. Blend until smooth, but still slightly chunky.

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Lemon Juice