Fusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fuso, as traditionally it is “spun” by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle.

Fusilli may be solid or hollow. Hollow fusilli are also called fusilli bucati.

The term fusilli is also used to describe a short, flattened, twisted pasta known as rotini in the United States.

Inspired by the very popular recipe Pasta
in Pesto sauce, I created this recipe, Fusilli in Mint and walnut sauce 🙂

Ingredients

Fusilli- 4 cups

For Mint and Walnut Sauce

Mint leaves- 2 cupp
Coriander leaves- 1/2 cup
Green chillies- 2-3
Garlic- 10 cloves
Walnuts- 1/2 cup
Olive oil- 2 tbsp
Parmesan cheese powder-1/2 cup
Salt to taste

Oil- 1 tbsp
Pepper powder- 1/2 tsp
Chopped coriander leaves- 1 tbsp
Parmesan cheese powder- 1 tbsp
Walnuts- few

Method

Heat lot of water in a pan. When it starts boiling, add a tsp of salt. Add the fusilli and cook till its done. Ensure that its not over cooked. Drain and keep it aside. Reserve some drained water too.

Wash the mint leaves, coriander leaves and green chillies. Grind it along with walnuts, Parmesan cheese, olive oil and salt to taste to a smooth puree.

Heat a tbsp of oil in a pan. Add the mint puree and cook on a medium flame.

When it starts boiling, add the cooked fusilli, pepper powder and 1/2 cup of the drained water. Mix well and check the seasonings. Let it cook for few mins.

Serve hot garnished with chopped coriander leaves, Parmesan cheese and some walnuts:)