Yield: 8
Deconstructed Pesto Fusilli
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 lb dried fusilli pasta
- ¼ cup olive oil
- 4 garlic cloves, minced
- 4 cups baby spinach
- 2 cups fresh basil
- 1 cup cherry tomatoes
- 1 cup freshly grated Parmesan cheese
- ½ cup pine nuts
Instructions
- Cook the pasta according to package directions. Drain in a colander and set it aside.
- In a Dutch oven, heat the oil over medium-high heat. Add the garlic and cook until it becomes fragrant, about 30 seconds. Reduce heat to medium-low and stir in the pasta. Add the spinach, basil, tomatoes and half of the Parmesan cheese. Mix well and season with salt and pepper to taste.
- Serve immediately topped with the remaining Parmesan and top with the pine nuts. Store in the refrigerator for up to 3 days.
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