Ingredients
6
6 servings
- •1 (16 ounce) package corkscrew-shaped pasta (fusilli)
- •¾ cup chopped fresh basil
- •¾ cup shredded Parmesan cheese
- •⅓ cup pine nuts
- •⅓ cup extra-virgin olive oil
- •1 clove garlic, diced
- •½ cup finely diced red onion
- •½ cup finely diced radicchio
- •1 tablespoon mayonnaise, or to taste
- •salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
- Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.
Nutritional Facts
Per 6 servings
- Calories: 489
- Carbohydrate: 58g
- Fat: 23g
- Fiber: 3g
- Protein: 16g
- Sugar: 3g
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