In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Fresh fusilli with pistou, charred fennel, and fresh mozzarella
Soy-Free, Vegetarian, 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 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 430mg (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
Wash produce before use
1
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.
2
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 cooks, prepare the remaining ingredients.
3
Prep the remaining ingredients
- Cut the olives in half, checking for any pits.
- Cut or tear the mozzarella into ½-inch pieces.
4
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.