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Pereg’s Pesto Fusilli Quinoa Pasta

Posted on: November 23rd, 2015 by Taryn Jeffries No Comments

Pereg's Pesto Fusilli Quinoa PastaThanksgiving is all about abundance or, often, overabundance. But it doesn’t have to be that way. With healthy updates to classic dishes, the Thanksgiving recipes showcased here from Pereg Gourmet use high-impact flavors like fresh herbs and spices and seasonal fruits and vegetables to minimize theneed for gobs of fattening oils, cream and salt.  If you are hosting this year, Pereg also offers some tips on using spice rubs and brining to bring the most flavor and tenderness to your bird. If you’re not hosting this year, choose one of our healthy sides to make for your host, and you’ll all enjoy a delicious, healthy Thanksgiving.

Pereg's Pesto Fusilli Quinoa Pasta
Pereg's Pesto Fusilli Quinoa Pasta
Print Recipe
Servings Prep Time
4 1 cup servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 1 cup servings 10 minutes
Cook Time
10 minutes
Pereg's Pesto Fusilli Quinoa Pasta
Pereg's Pesto Fusilli Quinoa Pasta
Print Recipe
Servings Prep Time
4 1 cup servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 1 cup servings 10 minutes
Cook Time
10 minutes
Ingredients
  • 1 box Pereg Gourmet Fusilli Quinoa Pasta (8 ounces)
  • 1/2 tbsp kosher salt
  • 2 cups packed fresh basil leaves
  • 1/2 cup pine nuts
  • 2 cloves garlic medium
  • 2/3 cup extra virgin olive oil
  • kosher salt and pepper to taste
Servings: 1 cup servings
Instructions
  1. Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 7 minutes.
  2. While pasta is cooking, make the pesto. Pulse basil, pine nuts, and garlic in a food processor until chopped. Stream in the olive oil while the food processor is on, making sure to scrape down the sides to get any extra. Season with a pinch of salt and pepper to taste.
  3. Drain pasta well and toss with pesto. Garnish with more Parmesan cheese and serve.
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About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

More Posts by  | Website  | Follow Taryn Jeffries on Twitter

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