|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 pinch||Salt and Pepper|
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.
In a blender or food processor, add parsley, dill, garlic, and sunflower seeds. Pulse for 1 minute, scraping down the sides with a spatula.
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).
Scrape down sides with a spatula and add sugar, chili flakes, and salt and pepper.
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
|Tips||Cook 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|