This fusilli recipe makes a quick and easy pasta salad that is aromatic, fresh-tasting, and loaded with herby flavor. Multo™ by CookingPal®’s unique, multi-functional design allows chefs to make this delicious dish using just one machine. Chop and grind the pesto ingredients into a smooth paste. This pasta salad is not only ready to eat within minutes, but it looks elegant too. This peppery, cheesy fusilli pasta serves great as a main dish or as a side with your favorite meat or fish recipe.
How to make fusilli with pesto and tomatoes with Multo™ by CookingPal®?
1. Roast pine nuts.
Multo™’s all-in-one design lets you chop, blend, cook, sauté, and steam ingredients. Put the pine nuts into the bowl and, using the heating function, begin your pesto by roasting the pine nuts until browned and aromatic.
2. Finish pesto.
Once pine nuts are roasted, add other pesto ingredients one-by-one until blended. Then, slowly pour oil through the lid opening to emulsify the pesto into the perfect consistency.
3. Boil fusilli using simmering basket.
Use the simmering basket to boil the fusilli to protect the pasta from getting torn by the blade. Cook pasta until done, and use the hock of the spatula to help remove the simmering basket easily.
4. Combine fusilli with pesto and enjoy!
Mix pesto into the pasta until completely coated. Add tomatoes, serve, and enjoy!
Cooking tips and tricks
If washing your basil and arugula before preparation, rinse in cold water as warm water will leave these ingredients limp and dull in color. Also, pat dry your greens or use a salad spinner to make sure leaves are dry before using.
What are the variations of this fusilli with pesto and tomatoes?
Pine nuts can be hard to find or may not be your nut of choice. You can substitute the pine nuts for other nuts (walnuts and cashews are good alternatives) so you maintain the thick, creamy texture and nutty flavor pesto is known and loved for.
Adjust the amount of Sriracha depending on personal spice preference. Add 1/2 teaspoon of sriracha at a time until the pesto is perfectly spiced.
Required Accessories
Simmering Basket
The final verdict on the fusilli with pesto and cherry tomatoes - how does it taste?
Make this beautifully- colored fusilli pasta salad for a fresh, flavorful meal or accompanying dish. It’s:
Garlicky
Salty
Herbaceous
Spicy
& Creamy!
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A quick and easy pasta salad that is aromatic, fresh-tasting, and loaded with herby flavor.
Ingredients
8 OZ / 225 G Fusilli
3.5 OZ / 100 G grapeseed oil
2 EA garlic
4 OZ / 120 G arugula
0.5 OZ / 10 G fresh basil
3 OZ / 80 G Parmesan
1 OZ / 30 G pine nuts
1 TBSP Sriracha
2 TSP salt
35.5 OZ / 1000 ML water
1 BUNCH cherry tomato
Directions
Add pine nuts into mixing bowl and sauté until golden brown for 6 minutes.
Peel garlic cloves and add into mixing bowl. Roughly cut Parmesan into cubes and add to mixing bowl. Add salt and sriracha. Chop for 15 seconds / speed 8.
Add arugula, basil and blend for 10 seconds / speed 8.
Remove the measuring cup and slowly pour the oil in while mixing for 1 minute / speed 4. Use spatula to scrape down the sides of bowl. Mix again if desired. Store in the fridge until ready to use. Clean and dry the mixing bowl.
Add 4 cups of water and boil for 10 minutes / 265°F|130°C / speed 1.
Season water with salt. Place simmering basket into mixing bowl and add pasta. Cook pasta according to packet instructions until al dente for 10 minutes / 265°F|130°C / speed 1. Use spatula to remove the simmering basket once cooked.
Mix pasta with pesto and garnish with cherry tomatoes. Enjoy!
