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 the need for gobs of fattening oils, cream and salt.  Be sure to subscribe to Creative Living and Growing with Bren Newsletter for more recipes loaded with spice rubs and brining just as featured in this post.

Pereg’s Pesto Fusilli Quinoa Pasta

Pereg’s Pesto Fusilli Quinoa Pasta 

Prep time: 10 minutes / Cook time: 10 minutes / Total time: 20 minutes / Yield: 4 1-cup servings

Ingredients:

  • 1 box Pereg Gourmet Fusilli Quinoa Pasta (8oz)
  • ½ tablespoon kosher salt
  • 2 cups packed fresh basil leaves
  • ½ cup pine nuts
  • 2 medium garlic cloves
  • 2/3 cup extra virgin olive oil
  • Kosher salt and black pepper to taste

 

Directions:

  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 punch of salt and pepper to taste.

Drain pasta well and toss with pesto. Garnish with more Parmesan cheese and serve.

Do you host Thanksgiving or take a side dish to dinner with family and friends?  I’d love to hear what spices you add to your dishes so please connect with me by sharing in the comments below.

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