• Bring a large pot of salted water to a boil.
• Add the fusilli pasta and cook according to the package instructions until al dente.
• Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool completely.

Prepare the Pesto

• In a food processor, combine the fresh basil, grated Parmesan cheese, toasted pine nuts, minced garlic, and lemon juice.
• Pulse until the mixture becomes finely chopped.
• While the food processor is running, slowly drizzle in the reduced amount of extra-virgin olive oil until the pesto reaches your desired consistency.
• Season the pesto with salt and pepper to taste. Adjust the seasoning as needed.

Combine Pasta and Pesto

• In a large mixing bowl, combine the cooled fusilli pasta with the prepared lower-fat pesto sauce. Mix well to ensure the pasta is evenly coated with the pesto.

Chill and Serve

• Cover the pasta salad and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld together. Garnish with fresh basil leaves if you want to.