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Walnut Pesto Fusilli by Chef @joelgamoran
Ingredients
Directions
Roast the grapes
Preheat the oven to 425°F. Toss the grapes with the olive oil, thyme sprigs, balsamic vinegar, and a pinch of salt on a rimmed baking sheet. Spread in a single layer and
roast until the grapes are blistered, jammy, and beginning to collapse, about 15–20 minutes — the skins should split and the juices caramelize at the edges. Remove and discard the thyme sprigs. If you kept the grapes on the stem, remove the stems now. Set aside.
Make the walnut pesto
In a food processor, combine the toasted walnuts, basil, parsley, and garlic. Pulse until roughly chopped. Add the Parmigiano-Reggiano and lemon juice. With the
motor running, slowly stream in the olive oil until the mixture forms a coarse, creamy paste — stop before it becomes completely smooth. Season with salt and pepper,
taste, and adjust.
Cook the pasta
Bring a large pot of water to a rolling boil. Season aggressively with kosher salt — it should taste like the sea. Cook the Colavita Fusilli until al dente, checking 1–2 minutes before the package time. Before draining, reserve at least 1 cup of pasta cooking water.
Bring it together
Transfer the drained fusilli to a large wide bowl or back into the pot off the heat. Add the walnut pesto and start with ¼ cup of pasta cooking water. Toss vigorously, adding more pasta water a little at a time until the pesto loosens into a glossy sauce that coats every spiral. Taste and adjust salt.
Fold in the grapes
Gently fold in most of the roasted grapes, keeping a handful back for the top. The grapes should stay mostly intact — you want pockets of jammy sweetness throughout, not a homogenous sauce.
Plate and finish
Divide the pasta between warmed bowls (run them under hot water for a minute or place in a low oven briefly). Scatter the reserved roasted grapes over the top along
with the roughly broken toasted walnuts and a few fresh basil leaves. Finish each bowl with a generous pour of Colavita Extra Virgin Olive Oil and a pinch of flaky sea
salt. Serve immediately with extra Parmigiano-Reggiano alongside.
RECIPE NOTES
● Toast the walnuts: This recipe calls for toasted walnuts in both the pesto and the finishing garnish — toast all 1¼ cups at once. Spread them in a dry skillet
over medium heat and shake frequently until fragrant and a shade darker, about 4–5 minutes. Don't walk away; they go from toasted to burnt fast. Let them cool completely before blending or they'll turn the pesto bitter.
● Grape variety matters: Red or black seedless grapes roast beautifully and turn jammy and sweet. Concord grapes are incredible if you can find them in season. Green grapes work but are more tart.
● Pasta water is gold: Reserve a full cup before draining — the starchy water is what loosens the pesto into a silky sauce that clings to every spiral.
● The finishing oil is the point: This is where a truly great extra-virgin olive oil earns its place. Colavita's fruity, grassy, peppery character shines here — pour it on just before serving so the flavor stays bright and raw.
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Ingredients
Directions
Roast the grapes
Preheat the oven to 425°F. Toss the grapes with the olive oil, thyme sprigs, balsamic vinegar, and a pinch of salt on a rimmed baking sheet. Spread in a single layer and
roast until the grapes are blistered, jammy, and beginning to collapse, about 15–20 minutes — the skins should split and the juices caramelize at the edges. Remove and discard the thyme sprigs. If you kept the grapes on the stem, remove the stems now. Set aside.
Make the walnut pesto
In a food processor, combine the toasted walnuts, basil, parsley, and garlic. Pulse until roughly chopped. Add the Parmigiano-Reggiano and lemon juice. With the
motor running, slowly stream in the olive oil until the mixture forms a coarse, creamy paste — stop before it becomes completely smooth. Season with salt and pepper,
taste, and adjust.
Cook the pasta
Bring a large pot of water to a rolling boil. Season aggressively with kosher salt — it should taste like the sea. Cook the Colavita Fusilli until al dente, checking 1–2 minutes before the package time. Before draining, reserve at least 1 cup of pasta cooking water.
Bring it together
Transfer the drained fusilli to a large wide bowl or back into the pot off the heat. Add the walnut pesto and start with ¼ cup of pasta cooking water. Toss vigorously, adding more pasta water a little at a time until the pesto loosens into a glossy sauce that coats every spiral. Taste and adjust salt.
Fold in the grapes
Gently fold in most of the roasted grapes, keeping a handful back for the top. The grapes should stay mostly intact — you want pockets of jammy sweetness throughout, not a homogenous sauce.
Plate and finish
Divide the pasta between warmed bowls (run them under hot water for a minute or place in a low oven briefly). Scatter the reserved roasted grapes over the top along
with the roughly broken toasted walnuts and a few fresh basil leaves. Finish each bowl with a generous pour of Colavita Extra Virgin Olive Oil and a pinch of flaky sea
salt. Serve immediately with extra Parmigiano-Reggiano alongside.
RECIPE NOTES
● Toast the walnuts: This recipe calls for toasted walnuts in both the pesto and the finishing garnish — toast all 1¼ cups at once. Spread them in a dry skillet
over medium heat and shake frequently until fragrant and a shade darker, about 4–5 minutes. Don't walk away; they go from toasted to burnt fast. Let them cool completely before blending or they'll turn the pesto bitter.
● Grape variety matters: Red or black seedless grapes roast beautifully and turn jammy and sweet. Concord grapes are incredible if you can find them in season. Green grapes work but are more tart.
● Pasta water is gold: Reserve a full cup before draining — the starchy water is what loosens the pesto into a silky sauce that clings to every spiral.
● The finishing oil is the point: This is where a truly great extra-virgin olive oil earns its place. Colavita's fruity, grassy, peppery character shines here — pour it on just before serving so the flavor stays bright and raw.