Fusilli with Artichoke and Sun-Dried Tomato Pesto Recipe

Fusilli with Artichoke and Sun-Dried Tomato Pesto Recipe

Charmaine

If you’re searching for a delightful pasta dish that’s bursting with flavor, look no further than this Fusilli with Artichoke and Sun-Dried Tomato Pesto Recipe. It’s a wonderful combination of textures and tastes that will leave your taste buds dancing with joy. This recipe is perfect for a quick weeknight dinner or a special occasion.

This dish combines the unique tang of artichokes with the rich, sun-dried tomatoes creating a vibrant pesto that elevates the humble fusilli to new heights. Trust me, once you taste it, you’ll want to make it again and again.

Flavor Profiles of the Dish

This Fusilli with Artichoke and Sun-Dried Tomato Pesto Recipe showcases a remarkable blend of flavors, where each bite takes you on a delightful culinary journey.

The tangy artichokes provide a unique sharpness that beautifully contrasts with the sweetness of the sun-dried tomatoes. Combined with the nuttiness of the pine nuts or walnuts, the pesto offers an aromatic quality that elevates the pasta experience.

The glossy green sauce coats the fusilli perfectly, making every forkful a delicious mix of textures and tastes. The addition of fresh basil adds a herbaceous note that brightens the dish, creating a vibrant and inviting plate.

Preparation Tips for Success

To achieve the best results with this recipe, it’s essential to cook the fusilli pasta until al dente. This ensures the pasta retains a pleasant bite, balancing well with the creamy pesto.

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When preparing the pesto, using quality ingredients will significantly enhance the flavor. Opt for fresh artichoke hearts and high-quality sun-dried tomatoes packed in oil for a richer taste.

Don’t forget to reserve some pasta water! Adding a splash to the pesto helps achieve the desired creamy consistency, allowing the sauce to cling beautifully to the pasta.

Serving Suggestions

This dish is perfect for a variety of occasions, whether it’s a casual weeknight dinner or a special gathering. Serve the Fusilli with Artichoke and Sun-Dried Tomato Pesto as a main course, accompanied by a light salad or grilled vegetables for a wholesome meal.

For an added touch, a sprinkle of extra grated Parmesan cheese on top not only enhances presentation but also adds a savory note that complements the dish beautifully.

Pairing with Beverages

Complementing the Fusilli with Artichoke and Sun-Dried Tomato Pesto with the right beverage can elevate the entire dining experience. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs wonderfully with the dish’s vibrant flavors.

If you prefer non-alcoholic options, a sparkling water with a twist of lemon can refresh the palate and enhance the meal.

Storing Leftovers

If you find yourself with leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for a couple of days, making it an excellent option for meal prep.

When reheating, add a splash of olive oil or reserved pasta water to restore the pesto’s creamy texture. Enjoying this dish on another day is just as delightful as the first!

Nutritional Information

Each serving of this delicious Fusilli with Artichoke and Sun-Dried Tomato Pesto provides a balance of nutritional benefits. With around 400 calories per serving, it offers a satisfying meal without compromising on taste.

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The dish contains healthy fats from the olive oil and nuts, while the pasta provides carbohydrates necessary for energy. It’s a lovely way to enjoy Mediterranean flavors while keeping your meal nutritious and fulfilling.

Delicious and Easy Fusilli with Artichoke and Sun-Dried Tomato Pesto

This Fusilli with Artichoke and Sun-Dried Tomato Pesto is a delightful pasta dish made with a rich and aromatic pesto that captures the essence of Mediterranean flavors. Each bite is a symphony of tangy artichoke and sweet sun-dried tomatoes, complemented by the chewy texture of the fusilli.

Ingredients

  • 12 oz fusilli pasta
  • 1 cup canned artichoke hearts, drained and chopped
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/4 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts or walnuts
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup halved black olives
  • Salt and pepper to taste
  • 1 cup fresh mozzarella balls
  • Extra Parmesan cheese for serving

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the fusilli pasta according to package instructions until al dente. Drain and reserve a cup of pasta water.
  2. Make the Pesto: In a food processor, combine the artichokes, sun-dried tomatoes, basil, Parmesan, nuts, garlic, and a pinch of salt and pepper. Pulse until finely chopped.
  3. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Adjust seasoning if necessary.
  4. Toss the Pasta: In a large bowl, combine the cooked fusilli with the pesto. If the mixture is too thick, add a little reserved pasta water until desired consistency is reached.
  5. Serve: Divide the pasta among plates and sprinkle with extra Parmesan cheese, black olives and mozzarella balls. Enjoy your delicious Fusilli with Artichoke and Sun-Dried Tomato Pesto!
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Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 400kcal
  • Fat: 20g
  • Protein: 12g
  • Carbohydrates: 50g