Fusilli with Arugula & Parsley "Pesto", Almonds and Parmesan

Fusilli with Arugula & Parsley "Pesto", Almonds and Parmesan


Hey, look! The shopping list is at the top to make it easy to find out what you'll need for this recipe. For the specific quantities and preparations involved, scroll down a bit further.

  • Della Terra Fusilli
  • Extra virgin olive oil
  • Arugula, fresh whole leaf
  • Parsley, fresh Italian whole leaf
  • Garlic cloves
  • Almonds, sliced
  • Lemon
  • Parmesan (Parmigiano-Reggiano is best for this recipe)
  • Crushed pepper flake
  • Kosher salt for the pasta water


    Serves 2 entree portions or 6 side portions.


    • Large bowl
    • Medium pot
    • Long handle strainer/sieve
    • Wooden spoon
    • Blender
    • Ice bath (bowl with water and ice to shock blanched ingredients)


    • Della Terra Fusilli
    • Extra virgin olive oil
    • Fresh arugula, stem removed
    • Fresh parsley, stem removed
    • Garlic cloves, peeled and minced
    • Sliced almonds, toasted and chopped
    • Lemon, zest
    • Parmesan, freshly grated from 18-24 month aged Parmigiano Reggiano or Grana Padano
    • Crushed pepper flake, to taste


    Bring a pot of water to a boil and prepare the ice bath. Lightly salt the water for blanching (about 1/2 of a tablespoon of kosher salt to 1 quart of water).

    Place the arugula and parsley into the boiling water and submerge with the wooden spoon.

    Cook the greens for no more that 30 seconds or just long enough to "wilt". Immediately remove the greens with the strainer and place into the ice bath and swirl to rapidly cool. Drain the greens.

    In a blender add the olive oil along with the garlic and blend together on a medium speed setting. Slowly add the greens to begin blending. As the greens are added add more olive oil and a splash of water if the mix seems "too thick or chunky". When the pesto base is consistent in texture and sauce-like, transfer it to a mixing bowl.

     Ok so, tip about blending speeds. In general the higher the speed the smoother the greens will become and the lower the speed the more "rustic" with greens will be. The intent with this recipe is to achieve a balance between the two, however ultimately your the one making it so its really your choice; super smooth or rustic style, both are going to be tasty!

    Place the almonds onto a baking tray and toast in the oven at 350F until a pleasant nutty aroma is achieved, about 5 minutes.

    Combine the almonds, parmesan and the pesto base and fold together. It should have a saucy consistency, not too dry


    Bring 4 quarts of water to a boil and add 2 tablespoons of kosher salt. Cook the pasta for the suggested time, tasting it at the lower number and cooking until the al dente meets your preference.

    Using the sieve, remove the cooked pasta and add it to the sauce when it is ready.


    Combine the cooked pasta, remaining olive oil, and parsley into the pan and toss together with the sauce. Add a splash of pasta water if needed to adjust the sauce consistency. 

    Using the tongs, grab a pinch of the pasta, transfer it to the plate, and give the spaghetti a little swirl.

    Drizzle a little fresh olive oil to garnish and serve.

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