Sundried Tomato Fusilli
Servings: 3 servings
Ingredients
- 8 oz whole grain pasta, fusilli (rice, corn, quinoa or other gluten-free pasta if needed)
- 1/4 cup pecans
- 1/4 cup sundried tomatoes
- 1/4 cup olive oil
- 1/4 cup water
- pinch black pepper
- 5 sundried tomatoes, chopped
- 1 cup cherry tomatoes, halved
Instructions
- Bring a large pot of lightly salted water to a boil, then add the pasta and cook until done.
- Toast the pecans lightly (5 min at 350F).
- Put half of the nuts in a food processor or blender, along with the whole sun-dried tomatoes, the oil, water, and pepper to taste. Puree until smooth.
- Toss the cooked pasta with the pesto, along with the rest of the pecans, the rest of the chopped sun-dried tomatoes, and the cherry tomatoes.
Notes
For an added nutritional boost, you can top this off with a handful of fresh sprouts.
Nutrition
Calories: 553kcal | Carbohydrates: 72g | Protein: 15g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 203mg | Potassium: 155mg | Fiber: 14g | Sugar: 14g | Vitamin A: 400IU | Vitamin C: 8.3mg | Calcium: 40mg | Iron: 1.6mg
