- Prep Time
- 15 mins
- Total Time
- 30 mins
Ingredients
- 1/2
- Sundried Tomatoes, thinly sliced
- 42
- 1
- Fusilli Pasta
- 500
- 1
- Pesto
- 170
- 1
- Diced red pepper
- 250
- 2
- Halved grape tomatoes
- 500
- 2
- First Cold Pressed Extra Virgin 100% Olive Oil
- 30
- 1/2
- Fresh torn basil leaves
- 125
- 1
- Goat’s Milk Cheese Crumbles
- 113
Method
Step 1
Bring a large pot of salted water to a boil. Blanch sundried tomatoes in boiling water for 2 to 3 min. Strain out of water, pat dry, cool and thinly slice. In the same boiling water, cook pasta according to package instructions.
Step 2
Drain pasta and immediately toss with pesto sauce, coating evenly. Let cool slightly and gently mix in sundried tomatoes, red pepper, grape tomatoes, oil and basil. Season lightly with pepper and garnish with cheese crumbles.
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Nutritional Facts Per Serving
- Calories:
- 400
- Fat:
- 16 g
- Carbs:
- 53 g
- Protein:
- 13 g
