Pesto and Fresh Tomato Fusilli
A fast dinner doesn’t get any better – or easier – than this! A few great-tasting ingredients combine into one terrific pasta dish.
- Course Main Dishes
- Prep. Time 5 mins
- Cooking Time 11 mins
- Yields 4 servings
Preparation
What You Need
Instructions
In large pot of boiling salted water, cook pasta for about 9 min or until tender but firm, or according to package directions. Drain, reserving 1 cup (250 ml) of the pasta cooking water.
Return pot to medium heat and add cream and pesto. Heat, stirring, for 2 min or until steaming. Return pasta to pot; add tomatoes and toss to combine, adding enough of the pasta water to moisten to desired consistency. Season to taste with salt and pepper. Serve topped with olives, pine nuts and Canadian Parmesan cheese.
Tips
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
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 533 CaloriesProtein: 18 g
Carbohydrate: 77 g
Fat: 17 g
Fibre: 4.3 g
Sodium: 229 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
16 %
/
172
mg
Selenium:
123 %
Folate:
109 %
Thiamin:
69 %
Riboflavin:
33 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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