Italian Vegetable Fusilli with Basil-Mint Pesto

Indulge in the flavors of Italy with this delightful and refreshing Italian Vegetable Fusilli with Basil-Mint Pesto recipe. This dish combines al dente fusilli pasta with a vibrant pesto sauce made from fresh basil and mint leaves. Tossed with a variety of colorful and nutritious vegetables, this pasta dish is both healthy and delicious. Perfect for a light lunch or dinner option, this recipe can be prepared in just 30 minutes.

Ingredients

• 250 grams fusilli pasta
• 2 cups packed fresh basil leaves
• 1 cup packed fresh mint leaves
• 3 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts
• 1/2 cup olive oil
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for serving

Directions

1. Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor, add the basil leaves, mint leaves, garlic, grated Parmesan cheese, and pine nuts. Pulse until combined.
3. While the food processor is running, gradually pour in the olive oil until a smooth and creamy pesto sauce is formed. Season with salt and pepper to taste.
4. Heat some olive oil in a large skillet over medium heat. Add the sliced zucchini, red bell pepper, and yellow bell pepper. Cook until slightly softened, about 5 minutes.
5. Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes.
6. Add the cooked fusilli pasta to the skillet and pour in the prepared pesto sauce. Mix well until all the ingredients are evenly coated with the sauce.
7. Cook for another 2 minutes, stirring occasionally, until the pasta is heated through.
8. Serve the Italian Vegetable Fusilli with Basil-Mint Pesto hot, garnished with freshly grated Parmesan cheese.
9. Enjoy!

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