How To Make Fusilli with Pesto and Sun-Dried Tomatoes Recipe
Delicious pasta dish coated in a flavorful pesto sauce, topped with savory sun-dried tomatoes.
Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Serves:
Ingredients
- 1 pound Fusilli pasta
- 2 cups of fresh basil leaves
- 1/2 cup of pine nuts
- 1/2 cup of grated parmesan cheese
- 1/2 cup of extra-virgin olive oil
- 3 cloves of garlic
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 cup of sun-dried tomatoes, sliced
Instructions
-
Cook the pasta according to package instructions and drain.
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In a food processor, blend the basil, pine nuts, parmesan cheese, garlic, salt, and pepper until smooth.
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Slowly pour in the olive oil while continuing to blend until the pesto is creamy.
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In a large pot, toss the cooked pasta with the pesto sauce until evenly coated.
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Stir in the sliced sun-dried tomatoes and serve.
Nutrition
- Calories : 743kcal
- Total Fat : 49g
- Saturated Fat : 8g
- Cholesterol : 11mg
- Sodium : 503mg
- Total Carbohydrates : 63g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 18g
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