Meals and Courses

Fusilli with Parmesan & Pine Nuts

prep 5 mins cook 10 mins
  • 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

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.

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