From The Cookbook: Eat Better, Feel Better

This vibrant Giada fusilli with pesto and green beans is one of my favorites when I want something quick, easy, and totally delicious. It takes just a few ingredients and comes together in 20 minutes.

I love how the flavors pop—especially with fresh basil and the nutty taste of pine nuts. To make it extra special, I like to top it with extra grated Parmigiano-Reggiano. It’s simple, fun, and always makes me feel like I’m treating myself.

Recipe Ingredients

For the Pesto

• 1/4 cup pine nuts
• 2 cups fresh basil leaves, freshly picked
• 1 garlic clove, peeled and minced
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• Approximately 3/4 cup extra-virgin olive oil
• 1 cup grated Parmigiano-Reggiano

For the Pasta and Vegetables

• 1 (8-ounce) package whole-grain or gluten-free fusilli
• 2 tablespoons olive oil
• 1 shallot, chopped
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 (10-ounce) bag frozen peas
• 1/2 cup ricotta cheese

How To Make Giada fusilli with pesto and green beans

Cook Your Pasta

1. Boil Water and Cook Pasta: Bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the fusilli and cook for 2 minutes less than the package instructions, about 6 minutes. Reserve 1/2 cup of pasta water, then drain well. If using gluten-free pasta, rinse under cool water and drain again.

Make the Magic Happen (aka Pesto Time!)

1. Blend Pesto Ingredients: In a food processor, combine pine nuts, basil, garlic, salt, and pepper. Pulse until coarsely chopped. With the processor running, slowly pour in olive oil through the top. Add Parmigiano-Reggiano and pulse until smooth. Taste and adjust seasoning.

Sauté Those Veggies

1. Heat Skillet and Sauté Vegetables: Heat a large skillet over medium-high heat. Add olive oil, then chopped shallot and cook for 1-2 minutes until fragrant. Add green beans and peas, cooking for 3-4 minutes until tender-crisp. Season with a pinch of salt and pepper.
2. Combine Pasta and Pesto: Add cooked fusilli to the skillet with pesto. Toss everything together until the pasta is well coated. If it feels too thick, add a splash of reserved pasta water.
3. Finish and Serve: Stir in ricotta cheese until combined. Serve immediately, topped with extra Parmigiano-Reggiano if you’re feeling fancy!

Recipe Tips

• Ingredient Substitution: For a dairy-free version, substitute heavy cream with coconut milk. This adds a subtle sweetness while maintaining creaminess, perfect for those with lactose intolerance.
• Make Ahead: Prepare up to 24 hours in advance and store in the fridge. Reheat gently on the stovetop, adding a splash of broth if needed to restore consistency.
• Add Protein: Elevate the dish by adding grilled chicken or shrimp. These proteins complement the pesto and green beans, making the meal more substantial and satisfying.
• Flavor Enhancement: Enhance the dish with lemon zest for brightness or red pepper flakes for heat. These additions provide a refreshing or spicy twist to the classic pesto flavor.
• Presentation Tip: Garnish with fresh herbs or cherry tomatoes for a pop of color. This adds visual appeal and a burst of freshness, making the dish more inviting.

Recipe FAQs and Variations

Check out More Giada Recipes:

• 10+ Giada’S Essential Christmas Salad Recipes
• Giada Quinoa And Sweet Potato Stew-Ish
• Giada Carrot Fries With Lemon-Mint Dip Recipe

Giada fusilli with pesto and green beans

Recipe by Giada De Laurentiis

0.0 from 0 votes

Course: DinnerCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

350

kcal

This vibrant Giada fusilli with pesto and green beans is one of my favorites when I want something quick, easy, and totally delicious. It takes just a few ingredients and comes together in 20 minutes. I love how the flavors pop—especially with fresh basil and the nutty taste of pine nuts. To make it extra special, I like to top it with extra grated Parmigiano-Reggiano. It’s simple, fun, and always makes me feel like I’m treating myself.

Ingredients

• For the Pesto
  

• 1/4 cup pine nuts
  

• 2 cups fresh basil leaves, freshly picked
  

• 1 garlic clove, peeled and minced
  

• 1 1/2 teaspoons kosher salt, plus more to taste
  

• 1/4 teaspoon freshly ground black pepper, plus more to taste
  

• Approximately 3/4 cup extra-virgin olive oil
  

• 1 cup grated Parmigiano-Reggiano
  

• For the Pasta and Vegetables
  

• 1 (8-ounce) package whole-grain or gluten-free fusilli
  

• 2 tablespoons olive oil
  

• 1 shallot, chopped
  

• 1/2 pound green beans, trimmed and cut into 1-inch pieces
  

• 1 (10-ounce) bag frozen peas
  

• 1/2 cup ricotta cheese
  

Directions

• Cook Your Pasta
  
• Boil Water and Cook Pasta: Bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the fusilli and cook for 2 minutes less than the package instructions, about 6 minutes. Reserve 1/2 cup of pasta water, then drain well. If using gluten-free pasta, rinse under cool water and drain again.
  
• Make the Magic Happen (aka Pesto Time!)
  
• Blend Pesto Ingredients: In a food processor, combine pine nuts, basil, garlic, salt, and pepper. Pulse until coarsely chopped. With the processor running, slowly pour in olive oil through the top. Add Parmigiano-Reggiano and pulse until smooth. Taste and adjust seasoning.
  
• Sauté Those Veggies
  
• Heat Skillet and Sauté Vegetables: Heat a large skillet over medium-high heat. Add olive oil, then chopped shallot and cook for 1-2 minutes until fragrant. Add green beans and peas, cooking for 3-4 minutes until tender-crisp. Season with a pinch of salt and pepper.
  
• Combine Pasta and Pesto: Add cooked fusilli to the skillet with pesto. Toss everything together until the pasta is well coated. If it feels too thick, add a splash of reserved pasta water.
  
• Finish and Serve: Stir in ricotta cheese until combined. Serve immediately, topped with extra Parmigiano-Reggiano if you’re feeling fancy!