Top Ad ☰ Menu
Close

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.
Share this Recipe
Powered byWP Ultimate Recipe

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

Related Posts

Chef Mark Bookhamer’s Gluten Free Pancakes

Posted on: July 9th, 2019

The Normal Restaurant & Bar’s Chef Mark Bookhamer has created an exquisite gluten free pancake. It’s so spectacular that those in the know have taken to calling it their “don’t miss the gluten” pancakes. With six different flours, the recipe may appear intimidating but each ingredient is intregal in creating that familiar texture, aroma... Read More
White Bean Hummus Pizza

White Bean Hummus Pizza

Posted on: March 11th, 2018

If you know me, you know that I’m not the hugest fan of traditional pizza. I can’t tell you why, it just is what it is. In my constant struggle to be part of normal society, I am on a quest for pizza flavor combinations that get me excited. This white bean hummus pizza... Read More

Be the first to comment!

©2019 PhoenixBites | Site Designed by WeDoDev

All rights reserved. Privacy Policy | Disclosure Policy | Sitemap

%d bloggers like this: