Corn Fusilli with Lettuce Pesto and Pistachios

Corn Fusilli with Lettuce Pesto and PistachiosCorn Fusilli with Lettuce Pesto and Pistachios recipe is made with a type of pasta that in Italy we call Fusilli. These spirals are very popular in our country: the short and dense twists catch and hold onto every type of sauce.

In this recipe I used corn fusilli; they are perfect for those who might gluten allergy. In fact corn fusilli are gluten-free pasta. Try this recipe and – believe me – you will not feel the difference between this sort of pasta and the traditional one.

Here you are my corn fusilli pasta recipe!

Do you like pasta with pesto? Take a look to our Original Pesto Genovese Recipe!


Corn Fusilli with Lettuce Pesto and Pistachios Recipe

Prep Time (for pesto): 10 Min
Cook Time (for trofie): 12 Min
Yelds: 4

Ingredients

  • 300 g (10,5 oz) corn fusilli
  • 150 g (5,2 oz) lettuce leaves
  • 6 tablespoons of grated Parmigiano cheese (optional)
  • 60 g ( 2,1oz) of peeled pistachios
  • chives
  • thyme
  • Extra Virgin Olive Oil
  • salt and pepper

Directions

Corn Fusilli with Lettuce Pesto and Pistachios prep 1 2 3

Clean the lettuce and cook it in salted water for 1-2 minutes (1) (2). Drain it and put it into the mixer bowl with pistachios (3).

orn Fusilli with Lettuce Pesto and Pistachios

Add the chopped chives, a little thyme leaves, 5/6 tablespoons of olive oil, a pinch of salt and pepper (4). Blend until the mixture is creamy (5). Finally add Parmesan cheese (6).

Corn Fusilli with Lettuce Pesto and Pistachios

Cook corn fusilli in boiling salted water, following the cooking time instruction on the package (7). Meanwhile, add 3/4 tablespoons of cooking water to the lettuce pesto (8). Once fusilli are cooked, drain them. Finally toss them with lettuce and pistachios pesto. Serve this awesome recipe with some chopped pistachios and a little grated Parmigiano cheese (9).

How to cook Corn Pasta: an alternative method

There are two ways to cook corn gluten-free pasta:

The classical method (the one used in this recipe) and the alternative method.

I’m going to explain in detail the secrets of this alternative method.

For each pound of pasta, use 1 liter of water and 10 grams of salt. When the salted water is boiling, add the corn pasta you prefer: noodles, fusilli, macaroni and so on. For the first 3 minutes, stir from time to time (5/6 times).

At the stroke of 4° minute turn off the heat. Yes, you read right, turn off the heat and put the lid on the pot.

Wait for the remaining minutes indicated in the cooking instructions on the package.

At this point drain the corn pasta, making sure to always maintain a little of the cooking water. It’s recommended not completely drain the cooking water in order to stretch the sauce. Pay always particular attention to the cooking times: follow the directions written on the package and then eat a delicious corn pasta gluten-free: tasty, light and easy to digest.

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Corn Fusilli with Lettuce Pesto and Pistachios
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Corn Fusilli with Lettuce Pesto and Pistachios Ingredients Box

Prep Time: 10 mins
Cook Time: 12 mins
Yields: 4
  • 300 g (10,5 oz) corn fusilli
  • 150 g (5,2 oz) lettuce leaves
  • 6 tablespoons of grated Parmesan cheese
  • 60 g ( 2,1oz) of peeled pistachios
  • chives
  • thyme
  • Extra Virgin Olive Oil
  • salt and pepper

author-avatar

I love all red things, reading novels, Milan football team, spaghetti and dark chocolate. I have wonderful memories of my grandmother who Involved me in the kitchen from a very early age. She was kind and patient and generous with her time. Some of my favorite childhood memories involve being in the kitchen with her while she was cooking Risotto alla Milanese or Polenta. And the bonus of it was that she always made me taste everything.