Pesto and Fresh Tomato Fusilli
Print Category Fusilli Thematic Stove Source Dairy goodness Evaluation
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Click to enlarge Ingredients
- 12 oz (375 ) fusilli or other short pasta
- 1 cup (250 mL) 10 % cream or 18 % cream or 35 % cream
- 1/3 cup (80 mL) basil pesto
- 2 cups (500 mL) chopped fresh tomatoes or halved grape tomatoes
- Salt and pepper, to taste
- 1/4 cup (60 mL) black olives
- 2 tbsp (30 mL) pine nuts, toasted
- 1/4 cup (60 mL) freshly grated Canadian Parmesan cheese
Cook commentary
Prep. Time 5 mins
Cooking Time 11 mins
Yields 4 servings
If local field tomatoes aren’t in season, often the greenhouse-grown grape tomatoes or tomatoes-on-the-vine have great flavor – even in those cold fall and winter months.
For the Adventurous: Add one 7 oz (210 ml) jar drained marinated artichoke hearts, chopped or 2 cups (500 ml) chopped grilled or roasted asparagus with the tomatoes
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