Fresh fusilli with kale, artichokes, and feta

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

Fresh fusilli with kale, artichokes, and feta

Vegetarian, Soy-Free

2 Servings, 570 Calories/Serving

15 Minutes

Drawing inspiration from Italian and Spanish pantries, we bring this pasta dish to life with golden fresh fusilli, olives, artichokes, and our flavorful house-made sofrito.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 ounce sun-dried tomato strips (not in oil)
  • 7 ounces Talluto’s fresh fusilli
  • 3 tablespoons pitted Kalamata olives
  • 5 ounces organic shredded kale
  • Sun Basket sofrito (cilantro - roasted red peppers - tomatoes - onion - garlic - parsley - dried Mexican oregano)
  • ½ cup cooked quartered artichoke hearts
  • 3 tablespoons sliced almonds
  • ¼ cup crumbled feta
  • ½ teaspoon piment d'Espelette
Ingredient IQ
Piment d’Espelette is a mild red chile from the French Basque region, where the harvested peppers are hung out on balconies and house walls to dry. A cornerstone of Basque cooking, the dried peppers take the place of black pepper in everything from condiments and sauces to poultry, seafood, and eggs.

Nutrition per serving

Calories: 570, Protein: 23g (46% DV), Fiber: 10g (40% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 70mg (23% DV), Sodium: 740mg (31% DV), Carbohydrates: 78g (26% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (almond), 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.

Instructions

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

Wash produce before use

1

Soak the sun-dried tomatoes; cook the fusilli

  • In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry before adding to the sauce.
Bring a medium sauce pot of lightly salted water to a boil. Separate the fusilli so the noodles don’t clump together during cooking. Add the fusilli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fusilli, reserving ½ cup [¾ cup] pasta cooking water. Meanwhile, prepare the remaining ingredients.

2

Prep the remaining ingredients; cook the sauce

  • Cut the olives in half, checking for any pits.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, stir in the kale, season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Stir in the sofrito and cook until fragrant, 1 to 2 minutes. Stir in the olives, artichokes, sun-dried tomatoes, and reserved pasta cooking water and cook until heated through, about 1 minute. Remove from the heat, stir in the fusilli, and season to taste with salt and pepper.

Serve

Transfer the fusilli and sauce to individual bowls. Garnish with the almonds, feta, and piment d'Espelette and serve.
Kids Can!
  • Salt the fusilli cooking water.
  • Separate the fusilli.
  • Measure the oil for the kale.
  • Garnish with the almonds and feta.