Worked into a paste along with Parmesan, olive oil and garlic, the breadcrumb pesto so impressed Mr. Bottura that he now serves it at his restaurant Franceschetta 58, in Modena.

2 cups skinned and shredded roasted chicken. Salt and fresh ground pepper to taste. 1. Bring a large pot of water to a boil. Add fusilli pasta and cook according to package directions.

We’re no stranger to the old pesto switcheroo—you know, adding additional green vegetables to the traditional basil-based sauce for a flavorful and nutritious upgrade. Here, Giada De Laurentiis is ...

Note: Fusilli is corkscrew pasta. The fusilli of Felitto (a town of 1,235 inhabitants) and those of Gioi (pop. 1,232) are protected as traditional products of the Campania region.

Our tomato pesto packs a wallop of flavor. ... Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain.