Pesto Fusilli
Created by MCPammy on December 18, 2012
- Servings: 4
- Prep Time: 10m
- Cook Time: 11m
- Recipe #7104
Ingredients
- 12 ounces dry fusilli pasta
- 1 cup heavy cream
- 1/3 cup prepared basil pesto
- 2 cups grape tomatoes, halved
- Salt and pepper
- 1/4 cup sliced black olives
- 2 tablespoons pine nuts
- 1/4 cup Parmesan cheese
How to Make
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Step 1: 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 of the pasta cooking water.
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Step 2: Return pot to medium heat and add cream and pesto. Heat, stirring, for 2 minutes or until steaming. Return pasta to pot; add tomatoes and toss to combine, adding enough of the pasta water to moisten to desired consistency (start with a small amount and keep adding).
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Step 3: Season to taste with salt and pepper. Serve topped with olives, pine nuts and Canadian Parmesan cheese.
Nutritional Facts
- Serving Size: 1 (226.7 g)
- Calories 492.2
- Total Fat - 17.2 g
- Saturated Fat - 8.8 g
- Cholesterol - 52.4 mg
- Sodium - 211.5 mg
- Total Carbohydrate - 75.2 g
- Dietary Fiber - 10.6 g
- Sugars - 3.9 g
- Protein - 12.9 g
- Calcium - 109.8 mg
- Iron - 1.8 mg
- Vitamin C - 21.6 mg
- Thiamin - 0.3 mg