Pereg’s Pesto Fusilli Quinoa Pasta

Thanksgiving 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

Course Side DIsh

Servings 4 1 cup servings

Prep Time 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

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.