Ingredients
| 1 box (340 g) | Italpasta Gluten Free Fusilli, cooked and drained |
| ¼ cup (60 mL) | Italpasta Extra Virgin Olive oil, divided |
| 2 cups (500 mL) | packed fresh basil |
| ¼ cup (60 mL) | toasted pine nuts |
| 2 tbsp (30 mL) | lemon juice |
| 1 tbsp (15 mL) | finely grated lemon zest |
| 2 | cloves garlic, minced |
| ¾ tsp (4 mL) | each salt and freshly ground pepper, divided |
| 2 cups (500 mL) | thinly sliced fennel bulb |
| 1 | zucchini, thinly sliced into half-moons |
| ⅓ cup (75 mL) | finely chopped sundried tomatoes |
| pinch | hot pepper flakes |
Steps
- Place the basil, pine nuts, lemon juice, lemon zest, garlic, 1/2 tsp (2 mL) each salt and pepper in a food processor; pulse until finely chopped. With the motor running, slowly add 3 tbsp (45 mL) oil and 2 tbsp (30 mL) water until well combined.
- Heat the remaining oil in a large, nonstick skillet set over medium heat. Add the fennel, zucchini, sundried tomatoes, hot pepper flakes and the remaining salt and pepper. Sauté for 3 minutes or until softened. Toss with the cooked fusilli and pesto. Serve immediately or at room temperature.
Nutritional Information
Calories per serving 510, Fat 36 g, Cholesterol 0 mg, Sodium 355 mg, Carbohydrates 76 g, Fibre 4 g, Sugar 1 g, Protein 6 g
- One serving contains 33% of the %DV of Vitamin A.