Total Time:

15 min(Preparation) / 12 min(Cooking)

Servings:

4

Wild Italian Rotini Pesto


Ingredients

1 Pkg (375 g)CATELLI SMART® ROTINI
1 cups (250 ml)Italian flat leaf parsley
1/4 cups (62.5 ml)fresh dill
½ tsp (2.5 ml)chili flakes
2 cups (500 ml)sunflower oil
1 tbsp (15 ml)Garlic
3 tbsp (45 ml)raw, shelled sunflower seeds
1 tsp (5 ml)Grannulated Sugar
1 pinchSalt and Pepper

Preparation

1
Fill a medium size pot ¾ with water and a pinch of salt, and bring to a gentle boil. Add Catelli Smart® Rotini and cook one minute less then stated on package. Remove from heat and strain. 
2

In a blender or food processor, add parsley, dill, garlic, and sunflower seeds. Pulse for 1 minute, scraping down the sides with a spatula.

3
While food processor is on, slowly pour the oil a little at a time until a thin paste-like consistency is reached. (You may not use all of the 2 cups of oil).
4
Scrape down sides with a spatula and add sugar, chili flakes, and salt and pepper.
5
Toss pasta and pesto together in a large bowl, preferably with your hands. Grate desired amount of Havarti cheese on top. Serve and enjoy immediately!

 

Chef Thomas Brown, Wild Cuisine Catering, Saskatoon
 

TipsCook dried pasta a little less then package instructions because when the pasta is taken off the heat, it will continue to cook and you want the perfect al dente consistency.

 

Garnish:Herb Havarti cheese, grated

 

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