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Fusilli with Cannellini Pesto and Oregano

17/11/2023

Fusilli with cannellini pesto and oregano is a delicious and nutritious dish, a vegetarian variant that combines the flavors of Italian cuisine. Here is the recipe:

Ingredients

  • 320 g of fusilli
  • 250 g of cooked cannellini beans (if using canned, rinse them well under running water)
  • 1 clove of garlic
  • 2 tablespoons of chopped fresh oregano
  • 60 ml of extra virgin olive oil
  • Salt and pepper to taste
  • Pasta cooking water as needed
  • Grated Parmesan cheese (optional)

Preparation

  1. Start by bringing a pot of salted water to a boil for the fusilli. Once boiling, cook the pasta al dente following the instructions on the package.

  2. Meanwhile, prepare the cannellini pesto. In a food processor or using an immersion blender, combine the cannellini beans, extra virgin olive oil, garlic clove (removing the central sprout if you prefer a milder taste), fresh oregano, salt, and pepper.

  3. Blend all the ingredients until you achieve a creamy and homogeneous consistency. If necessary, add a little pasta cooking water to make the pesto smoother.

  4. Drain the fusilli al dente, saving a cup of the cooking water.

  5. Pour the fusilli into a large bowl, add the cannellini pesto and mix well to distribute the sauce.

  6. If the pesto is too thick, add a little of the reserved pasta cooking water until the desired consistency is reached.

  7. Adjust salt and pepper to taste and serve the fusilli with cannellini pesto and oregano, sprinkling grated Parmesan on top if you like.

Curiosity

Cannellini bean pesto is a less-known variant of the more famous Genoese pesto. Cannellini beans make the dish protein-rich and ideal for those following a vegetarian diet or simply for those wanting to try a new flavor. Fresh oregano adds a distinctive aromatic note that pairs well with the sweetness of the cannellini.

Fusilli with cannellini pesto and oregano