“Fusilli A La Brando” With Cabernet Sun-Dried Tomato & Basil Pesto, Garlic Rapini And Fresh Mozzarella

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The Cozy Apron
Nutrition per serving    (USDA % daily values)
CAL
474
FAT
67%
CHOL
48%
SOD
29%
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Ingredients for 4 servings

8-10 ounces dry Fusilli pasta

Olive oil

4 cloves garlic, sliced

½ bunch rapini (broccoli rabe), tough stems removed, and chopped into bite-size pieces

1 teaspoon lemon zest

1 teaspoon lemon juice

Salt

Pepper

Cabernet Sun-Dried Tomato & Basil Pesto

8 ounces fresh mozzarella (packed in brine), torn into bite-size chunks

¼ cup toasted pine nuts

¼ cup fresh basil leaves, julienned for garnish