This fusilli recipe makes a quick and easy pasta salad that is aromatic, fresh-tasting, and loaded with herby flavor. Multo™ by CookingPal®’s unique, multi-functional design allows chefs to make this delicious dish using just one machine. Chop and grind the pesto ingredients into a smooth paste. This pasta salad is not only ready to eat within minutes, but it looks elegant too. This peppery, cheesy fusilli pasta serves great as a main dish or as a side with your favorite meat or fish recipe.
A quick and easy pasta salad that is aromatic, fresh-tasting, and loaded with herby flavor.
8 OZ / 225 G Fusilli
3.5 OZ / 100 G grapeseed oil
2 EA garlic cloves
4 OZ / 120 G arugula
0.5 OZ / 10 G fresh basil
3 OZ / 80 G Parmesan
1 OZ / 30 G pine nuts
1 TBSP Sriracha
1 TSP salt
35.5 OZ / 1000 ML water
1 BUNCH cherry tomatoes
Add pine nuts into mixing bowl and sauté until golden brown for 6 minutes.
Peel garlic and cut Parmesan into cubes. Add garlic ,Parmesan, salt and sriracha to the mixing bowl and chop for 15 seconds / speed 8.
Add arugula, basil and blend for 10 seconds / speed 8.
Remove the measuring cup and slowly pour the oil in while mixing for 1 minute / speed 4. Use spatula to scrape down the sides and mix again if desired.
Store in the fridge until ready to use. Clean and dry the mixing bowl.
Add water and boil for 10 minutes / 265°F|130°C / speed 1. Season water with salt.
Place simmering basket into mixing bowl and add pasta. Cook pasta according to packet instructions until al dente for 10 minute / 265°F|130°C / speed 1.
Mix pasta with pesto and garnish with cherry tomatoes. Enjoy!
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