Pesto alla trapanese with fusilli and Italian salad

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

Pesto alla trapanese with fusilli and Italian salad

Family-Friendly, Vegetarian, Soy-Free

2 Servings, 580 Calories/Serving

15 Minutes

Super-quick and kid-approved, this pasta dish exemplifies less is more—just a few ingredients (like almonds, tomatoes, fresh fusilli, and Parmesan) will wow your taste buds.

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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.
  • 7 ounces fresh fusilli
  • Sun Basket trapanese pesto (tomatoes - almonds - sun-dried tomatoes - Parmesan - garlic - kosher salt)
  • 1 organic romaine heart or other lettuce
  • 4 or 5 sprigs organic fresh Thai or Italian basil
  • Sun Basket Italian vinaigrette base (water - champagne vinegar - honey - Parmesan - parsley - garlic - red chile flakes - dried oregano)
  • 3 tablespoons grated Parmesan

Nutrition per serving

Calories: 580, Protein: 20g (40% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 70mg (23% DV), Sodium: 460mg (19% DV), Carbohydrates: 67g (22% DV), Total Sugars: 6g, Added Sugars: 1g (2% 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.


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

Wash produce before use


Cook the fusilli

Bring a medium sauce pot of generously 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 ¼ cup [½ cup] pasta cooking water.
Return the fusilli to the pot, stir in the trapanese pesto and reserved pasta cooking water, and toss to coat. Season to taste with salt and pepper.
While the water heats and the fusilli cooks, prepare the basil and salad.


Prep the basil; make the Italian salad

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Strip the basil leaves from the stems; coarsely chop the leaves for garnish.
In a large bowl, stir together the Italian vinaigrette base and 2 tablespoons [¼ cup] oil. Add the romaine and toss to coat. Season to taste with salt and pepper.


Transfer the fusilli to individual bowls and garnish with the basil and Parmesan. Serve the Italian salad on the side.
Kids Can!
  • Separate the fusilli.
  • Time the fusilli.
  • Strip the basil leaves.
  • Assemble the Italian salad.
  • Garnish the fusilli.