Fusilli al Pesto

When you have outstanding Fusilli Martelli and fresh Pesto genovese in your kitchen, a fancy meal is going to come together in about 15 minutes. Our pro tip for a very traditional Ligure move? Drop some small potato cubes in the boiling water and cook them together with the pasta, it’s a dreamy starch combo that will soak up all the pesto richness.

This is how we do it: 

  • Use 2 Pesto jars for every 1 pack of Fusilli
  • Cook the Fusilli and small cubes of peeled potatoes in the same pot of boiling salted water
  • Drain, saving some pasta water
  • Scoop the pesto into the pasta and potatoes, mix well
  • Add about 1 tablespoon of pasta water to each empty jar
  • Close the lids, shake, then pour the contents of the jars into the pasta
  • Stir vigorously until the pasta becomes creamy
  • Serve immediately

Tip: Saving the pasta water is key. Don’t skip this step. Adding pasta water will help you achieve that perfect creaminess AND you will use every last drop of pesto!