Deconstructed Pesto Fusilli

Deconstructed Pesto Fusilli

Prep Time: 20 Min
Cook Time: Approx. 20 Min

Yields: 4 Servings

What You Need

• 1/4 C EVOO
• 1 Tbsp. Unslated Butter
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes *
• Yellow Onion, finely diced
• Small Handful Basil Leaves, torn
• 1 C White Wine ( I Used Pinot)
• 2 x Hard Cheese Rind **
• 400g Dry Fusilli Pasta
• 2/3 C Grana Padano, shredded
• 1/3 Fresh Parsley, chopped
• Fresh Basil, torn
• 1/2 Lemon, zest & juice
• 1 C Pizza Mozzarella, shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Toasted Pine Nuts, Fresh Basil, Chopped Parsley, Grana Padano, Pepper Flakes

Notes

* I love heat in everything, especially a simple dish that features simple flavours like this one. With that being said, if you're sensitive to heat, reduce the pepper flakes to a half teaspoon.

** I just happened to have two reserved rinds in the fridge so I tossed them both in. One rind eould be more than enough if that's all you have handy.

*** When combining the pasta water with the cheese at the end of the pasta, it's imperative that you remove the pan from the heat. If you do so on the heat, the cheese will burn to the bottom of the skillet as opposed to becoming an emulsified, glossy saucy.

Directions

• Bring a large pot of generously salted water to a boil. Once boiled leave covered until needed.
• To toast the pine nuts, simply add about 1/3 C + to a dry skillet and heat to just below medium. Watch them as they toast and flip / stir them often once the skillet is heated. Watch for golden browning and remove as soon as they're nice and toasty. Transfer to a small bowl and set aside.
• Begin heating the EVOO, butter, pepper flakes, garlic, and 6 or 7 cracks off your pepper mill in a large skillet set to just below medium. Once heated, stir and let everything sizzle together for about a minute without burning of course. Add the onion and some torn basil leaves. Season with salt & pepper, stir, and let those cook for about 5 - 6 minutes, stirring as needed.
• Pour in the wine and drop in the cheese rinds, seasoning again with a good pinch of salt. At this time, drop your fusilli in to the boiling water and cook until about a minute before al dente perfection. In the meantime, let the skillet continue to simmer as the pasta cooks, adding small ladles of pasta water if needed to keep the skillet simmering away. Once the pasta is ready, strain directly in to the skillet and start tossing the pasta, releasing starches and combining everything in the skillet nicely. Do this for about 2 minutes, or until the fusilli is perfectly al dente. ​

​

• Turn off the heat and remove the skillet to a cool surface and pluck out the rinds. Add the grana padano and a good ladle of pasta water. Begin tossing and stirring the pasta to emulsify the cheese in to a glossy sauce for the fusilli. Squeeze in the lemon and add stir in some torn basil and the chopped parsley. Taste and season with additional salt / pepper if needed / desired.
• Preheat your oven to BROIL 500F / HIGH. Top the skillet with the shredded mozz and place under the preheated broiled until melty and gorgeous. Carefully remove to wire cooling rack. Garnish the skillet with the toasted pine nuts, some fresh herbs, grana padano, and pepper flakes. Serve each helping garnished with additional toasted pine nuts, parsley, and grana. ENJOY! 

HAPPY VEG