|2 1/2 cups (625 ml)||CATELLI® HEALTHY HARVEST® Multigrain Fusilli|
|3||cloves of garlic, slivered|
|1/2 cup (125 ml)||each chopped fresh parsley and basil leaves|
|2 tbsp (30 ml)||extra virgin olive oil|
|2 tbsp (30 ml)||toasted pine nuts|
|1 tbsp (15 ml)||lemon juice (approx.)|
|1/2 tsp (2 ml)||finely grated lemon zest|
|1/4 tsp (1 ml)||each salt and pepper|
|1 oz (30 g)||Parmesan cheese, shaved|
Cook fusilli according to package directions. Add the garlic during the last minute of cooking. Drain well.
Toss hot fusilli and garlic with parsley, basil, oil, pine nuts, lemon juice, lemon zest, salt and pepper until well combined. Taste and add more lemon juice if necessary. Sprinkle with Parmesan before serving.
Discover our flavourful Fusilli with Pesto Herbs. Made with a handful of fresh and healthy ingredients, it's tasty twist others will love.
|Tips||Use 1 cup (250 ml) of any combination of fresh herbs to taste.|
|Reserve 1/4 cup (50 ml) of the hot pasta water and add as needed to moisten the pasta toss.|
|Use a vegetable peeler to shave the Parmesan cheese.|
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