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Basil Pesto & Roasted Tomato Fusilli in Crispy Parmesan Bowls

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 4-6 servings

Basil Pesto & Roasted Tomato Fusilli in Crispy Parmesan Bowls


  • 3 cups Parmesan cheese, shredded

  • 1/2 lb. fusilli

  • 1 pint cherry tomatoes

  • 1/4 cup extra virgin olive oil

  • Salt to taste

  • 1 cup basil pesto

  • 4 oz. burrata

  • Pasta water as needed


  • Parchment paper

  • Non-stick cooking oil spray


Crispy Parmesan Bowls:

  1. Preheat the oven to 375°F. Lay the parchment paper on a 9 x 13 in. baking sheet. Spray the parchment paper with a non-stick cooking oil spray.

  2. Place a handful of Parmesan cheese onto the parchment paper and spread into a flat circle, about 5 inches in diameter. Bake for 5-7 minutes until the cheese begins to bubble.

  3. Remove the baking sheet from the oven and gently remove the Parmesan from the parchment paper with a spatula. Place the melted cheese over an upside down bowl to mold the Parmesan bowl.

  4. Let cool until the Parmesan bowl holds its shape and repeat for the remaining bowls.

Roasted Tomatoes:

  1. Preheat the oven to 400°F.

  2. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt to taste.

  3. Bake in the oven for about 30-40 minutes.

Pesto Fusilli:

  1. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  2. Add the pesto to a large sauté pan over low heat along with 1/4 cup pasta water.

  3. Strain the pasta and add it to the pan along with the pesto sauce. Toss until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

  4. Plate the pasta in the Parmesan bowls. Top with burrata and roasted tomatoes.


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