- Deconstructed Pesto Fusilli
Deconstructed Pesto Fusilli
Meal Tags: Dinner, Lunch, Make-ahead
Dietary Tags: Egg-free
- 1 lb dried fusilli pasta
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 4 cups baby spinach
- 2 cups chopped fresh basil
- 1 cup halved cherry tomatoes
- 1 cup freshly grated Parmesan cheese
- 1/2 cup pine nuts
Cook the pasta according to package directions. Drain in a colander and set it aside.
In a Dutch oven, heat the oil over medium-high heat. Add the garlic and cook until it becomes fragrant, about 30 seconds. Reduce heat to medium-low and stir in the pasta. Add the spinach, basil, tomatoes and half of the Parmesan cheese. Mix well and season with salt and pepper to taste.
Serve immediately topped with the remaining Parmesan and top with the pine nuts. Store in the refrigerator for up to 3 days.