Pesto Fusilli with Sundried Tomatoes & Goat Cheese
Prep Time
Cooking Mode
½ Sundried Tomatoes, thinly sliced
1 Fusilli Pasta
1 Pesto
1 Diced red pepper
2 Halved grape tomatoes
2 First Cold Pressed Extra Virgin 100% Olive Oil
½ Fresh torn basil leaves
1 Goat’s Milk Cheese Crumbles
½ Sundried Tomatoes, thinly sliced
1 Fusilli Pasta
1 Pesto
1 Diced red pepper
2 Halved grape tomatoes
2 First Cold Pressed Extra Virgin 100% Olive Oil
½ Fresh torn basil leaves
1 Goat’s Milk Cheese Crumbles
Directions
1Bring a large pot of salted water to a boil. Blanch sundried tomatoes in boiling water for 2 to 3 min. Strain out of water, pat dry, cool and thinly slice. In the same boiling water, cook pasta according to package instructions.
2Drain pasta and immediately toss with pesto sauce, coating evenly. Let cool slightly and gently mix in sundried tomatoes, red pepper, grape tomatoes, oil and basil. Season lightly with pepper and garnish with cheese crumbles.
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Personal Note
Personal Note
