1. To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside. Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta. Halve cherry tomatoes
2. In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto. Top with grated parmesan and mozzarella balls. Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted. Garnish with additional parmesan and fresh basil. Serve immediately
Originally Submitted
8/1/2016
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