Inspired by Cibo’s pasta Genovese, I tried my hand in doing my version of such for today’s meryenda. I thought the fusion of pesto and cream would make a delightful duo to satiate my craving palate. Cibo uses farfale or the bow tie pasta noodles to do this. I believe, it’s one of their topsellers and I wanted that on my plate asap!
Asap it was, I scoured my pantry for the ingredients and was able to dig up some goldmine of shitake mushrooms and some few bunches of fresh basil leaves for the pesto. However, what was available in my pasta jars was a coupla cups of fussili or spiral pasta noodles. Fine, I love fussili! Why, the ridges just hold so much flavor from the sauce!
Easy to make, totally tasty and very healthy, this dish should make its way to your kitchen soon.
Pesto Cream Fussili Pasta
4 cups fussili (spiral) pasta noodles
1 medium-sized onion
3 cloves of garlic, minced
1 can shiitake mushrooms, drained and sliced
1 cup heavy cream
1/4 cup grated parmesan cheese for final topping
1 cup pesto (see recipe below)
For the pesto:
4 cups fresh basil leaves
1/2 cup olive oil
3/4 cup grated parmesan cheese
2 cloves garlic, minced
salt and pepper to taste
Cook pasta according to package directions
In a blender or food processor, pulse basil leaves, garlic and olive oil. Add grated parmesan cheese and season with salt and pepper.
Meantime, using a skillet, saute onion and garlic. Add shiitake mushrooms, pesto and heavy cream. Stir until all ingredients are well blended.
Toss in pasta. Sprinkle with parmesan cheese on top.