Easy Dinner: Fusilli in Sun Dried Tomato Pesto

January 10, 2014

Mouthwatering and healthy pasta for dinner has never been so simple. Take note of this recipe for whole grain fusilli tossed with spears of gently sautéed asparagus and a simple, chunky pesto of sun dried tomato, garlic and parsley.

Fusilli with Asparagus & Sun Dried Tomato Pesto
Submitted to Foodista by LeMoine Family Kitchen


1/2 lb dry fusilli, cooked to al dente
1/4 cup pasta cooking water reserved
1 bunch asparagus
6 halves marinated sun dried tomatoes
2 garlic cloves
small handful parsley
2 Tbsp marinating liquid from tomatoes
olive oil
salt & pepper

For the asparagus, remove about an inch off the end and discard. Cut the spears into thirds. In a large sauté pan over medium heat, add a drizzle of olive oil and the asparagus. Season with a little salt and pepper. Cook until tender.

While the asparagus is cooking you can make the sun dried tomato pesto. This is the same one I made to use on a Turkey, Baby Spinach & Sun Dried Tomato Panini. Add the sun dried tomatoes, garlic, parsley, parsley, the marinade liquid and salt & pepper to a food processor. Pulse until the consistency of your preference, I left mine just slightly chunkier.

Into a bowl toss the cooked pasta, the sautéed asparagus and the sun dried tomato pesto. If it seems a little dry, add in a little bit of the pasta water at a time until it is the moistness of your preference.

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