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Prep Time
15 mins
Total Time
30 mins

Ingredients

1/2
Sundried Tomatoes, thinly sliced
42
1
Fusilli Pasta
500
1
Pesto
170
1
Diced red pepper
250
2
Halved grape tomatoes
500
2
First Cold Pressed Extra Virgin 100% Olive Oil
30
1/2
Fresh torn basil leaves
125
1
Goat’s Milk Cheese Crumbles
113

Method

Step 1
Bring a large pot of salted water to a boil. Blanch sundried tomatoes in boiling water for 2 to 3 min. Strain out of water, pat dry, cool and thinly slice. In the same boiling water, cook pasta according to package instructions.
Step 2
Drain pasta and immediately toss with pesto sauce, coating evenly. Let cool slightly and gently mix in sundried tomatoes, red pepper, grape tomatoes, oil and basil. Season lightly with pepper and garnish with cheese crumbles.

Nutritional Facts Per Serving

Calories:
400
Fat:
16 g
Carbs:
53 g
Protein:
13 g