|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|
- 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.
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.