Fusilli with parmesan and pine nuts

How to make fusilli with parmesan and pine nuts recipe

Serves 4

Preparation time 5 minutes, Cooking time 10 minutes

Ingredients:
300 g (10 oz) fresh or dried fusilli
125 g (4 oz) pine nuts
75 g (3 oz) butter
2 tablespoons olive oil
handful of basil leaves
75 g (3 oz) Parmesan cheese, grated
salt and pepper

Method:
Cook the pasta in a large saucepan of salted boiling water or according to the packet instructions until al dente.

Meanwhile, toast the pine nuts on a grill pan under a preheated medium grill or in a dry frying pan over a medium heat. Watch them constantly and move them around to brown evenly. Melt the butter with the oil in a small saucepan.

Drain the pasta and return to the pan. Stir in half the basil leaves so they start to wilt, add the melted butter and oil, season with salt and pepper and toss well.

Transfer to warmed serving plates, sprinkle with the pine nuts, Parmesan and the remaining basil leaves and serve immediately.

For fusilli with red onion & goats’ cheese, heat the olive oil in a frying pan, add 2 finely chopped red onions and fry gently until softened. Add 2 tablespoons balsamic vinegar and reduce until syrupy.

Cook the pasta as above, drain and stir in the red onion mixture. Spoon into serving bowls, crumble over 200 g (7 oz) goats’ cheese and sprinkle with the basil leaves.

Fusilli with parmesan and pine nuts