The Recipes

Fusilli with Sun-Dried Tomato Pesto

Somehow in my mind, pasta is perfectly healthy if it's a vegetarian dish - even something loaded up with tons of cheese and cream.  Well, surprise, surprise, this one actually is good for you!  I used this pasta shape because it tends to be firmer than a lot of other shapes, but you could easily use a whole wheat pasta to get the same level of toothsomeness in your pasta.

I have to pack tonight, so I wanted something that wasn't going to be labor-intensive or dirty up my whole kitchen.  What do you make right before you travel?

Fusilli with Sun-Dried Tomato Pesto


- 1/3 c. fusilli pasta
- 2-3 sun-dried tomatoes in their oil
- handful of basil leaves, torn
- handful of flat-leaf parsley
- 2 T. toasted walnuts
- 1 garlic clove, roughly chopped
- salt
- pepper
- olive oil

Start cooking the pasta to package instructions.  While it cooks, prepare your pesto.

Toast the nuts in a dry pan until fragrant; approximately 2-3 minutes.  Combine the nuts, tomatoes, basil, parsley, and garlic to a food processor.  Pulse until well combined, then stream in olive oil just to make the mixture wet.  Pesto should not be a liquid or have the appearance of a sauce.  Taste and season with salt and pepper.

Drain the pasta, reserving a cup of the cooking liquid.  Toss the pasta with the pesto, adding in some of the cooking liquid to turn the pesto into a sauce.  Serve in a small bowl.