In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh fusilli with pistou, charred fennel, and fresh mozzarella

Soy-Free, Vegetarian, Family-Friendly, No Added Sugar

2 Servings, 610 Calories/Serving

20 Minutes

Picture it: a Caprese salad in pasta form along with sweet fennel, briny olives, and a fragrant basil pistou. Quick and easy, it’s on the table in no time.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic fennel bulb
¼ pound organic grape or cherry tomatoes
7 ounces Talluto’s fresh fusilli (contains eggs)
1 ounce pitted Kalamata olives
¼ pound fresh mozzarella
Sunbasket pistou (extra virgin olive oil - fresh basil - Parmesan - garlic)

Nutrition per serving

Calories 610, Total Fat 32g (41% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 440mg (19% DV), Total Carb. 67g (24% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the vegetables

Bring a medium sauce pot of generously salted water to a boil for the fusilli.

Trim the root end from the fennel. Cut the fennel in half lengthwise and cut away the core; thinly slice the halves.
Cut the tomatoes in half.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [3 to 4 tsp] oil until hot but not smoking. Add the fennel, season with salt and pepper, and cook, stirring occasionally, until the fennel is starting to brown, 3 to 4 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes start to soften and the fennel is tender, 2 to 3 minutes. Remove from the heat.

While the vegetables are cooking, prepare the fusilli.

Cook the fusilli

Separate the fusilli so the noodles don’t clump together during cooking. Add the fusilli to the boiling water and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fusilli and set aside.

While the fusilli is cooking, prepare the remaining ingredients.

Prep the remaining ingredients

Cut the olives in half, checking for any pits.
Cut or tear the mozzarella into ½-inch pieces.

Finish the pasta

To the pan with the vegetables, stir in the fusilli, olives, mozzarella, and basil-Parmesan pistou. Season to taste with salt and pepper.

Serve

Transfer the fusilli and vegetables to individual bowls and serve.

Kids Can!

Salt the fusilli cooking water.
Time the fusilli.
Tear the mozzarella.
Season the dish with salt and pepper.

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