Lean, Cool Fusilli Al Pesto

Name: Lean, Cool Fusilli Al Pesto
Total time: 30 min
Yield: Four servings
Ingredients: 1 pound string beans; 2 cups vegetable broth (recipe above); 3 cups coarsely chopped basil leaves; 3 garlic cloves, roasted and peeled; 1/4 cup lemon juice; 1 tablespoon olive oil; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1/2 pound fusilli; 2 tablespoons pine nuts, toasted

By Molly O'Neill

Updated Aug. 11, 2023

Total Time: 30 minutes, plus refrigeration
Rating: 3(7)
Comments: Read comments

Featured in: FOOD; Cold Pasta: Absolved and Redeemed

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Ingredients

Yield:Four servings

1pound string beans
2cups vegetable broth (recipe above)
3cups coarsely chopped basil leaves
3garlic cloves, roasted and peeled
¼cup lemon juice
1tablespoon olive oil
½teaspoon salt, plus more to taste
1teaspoon freshly ground pepper, plus more to taste
½pound fusilli
2tablespoons pine nuts, toasted

Ingredient Substitution Guide

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Preparation

Step 1
Blanch the string beans in boiling water for 2 minutes. Drain and rinse under cold running water until cool. Drain again. Cut in half lengthwise. Set aside.
Step 2
Pour the broth into a small saucepan and bring to a boil. Turn off the heat and add 2 cups of the basil. Steep for 1 minute. Strain. Refrigerate until chilled. Combine the broth-and-basil mixture, remaining basil and roasted garlic in a food processor or blender. Puree until smooth. Pour the sauce into a large salad bowl. Add the lemon juice, whisk in the olive oil and add salt and pepper. Add the string beans. Toss. Set aside.
Step 3
Cook the pasta in boiling salted water until tender. Drain. Add to the vinaigrette. Toss to combine. Refrigerate until chilled. Season to taste with salt and pepper. Garnish with the toasted pine nuts.