• 1 (16 ounce) package corkscrew-shaped pasta (fusilli)
  • ¾ cup chopped fresh basil
  • ¾ cup shredded Parmesan cheese
  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • 1 clove garlic, diced
  • ½ cup finely diced red onion
  • ½ cup finely diced radicchio
  • 1 tablespoon mayonnaise, or to taste
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.


  • Step 2

    Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.

  • Step 3

    Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

  • Cook's Note:

    I prefer using the corkscrew pasta medley.

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