Pereg’s Pesto Fusilli Quinoa Pasta
Servings Prep Time
41 cup servings 10minutes
Cook Time
10minutes
Servings Prep Time
41 cup servings 10minutes
Cook Time
10minutes
Ingredients
  • 1box Pereg Gourmet Fusilli Quinoa Pasta(8 ounces)
  • 1/2tbsp kosher salt
  • 2cups packed fresh basil leaves
  • 1/2cup pine nuts
  • 2cloves garlicmedium
  • 2/3cup 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.

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