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Easy pesto alla Trapanese with fusilli and Italian salad

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

Super Speedy

Easy pesto alla Trapanese with fusilli and Italian salad

Soy-Free, Vegetarian, Family-Friendly

2 Servings, 620 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 - fresh garlic - kosher salt)
  • 1 organic romaine heart or other lettuce
  • 4 or 5 sprigs organic fresh basil
  • Sun Basket Italian vinaigrette base (champagne vinegar - honey - Parmesan - fresh parsley - fresh garlic - red chile flakes - dried oregano)
  • 3 tablespoons grated Parmesan

Ingredient IQ

There is more than one kind of Italian pesto. Pesto alla Trapanese hails from Trapani, a coastal port city in Sicily. The story goes that a basil pesto recipe was brought over by ships from Genoa, where local cooks then added two popular regional ingredients, almonds and tomatoes, and pesto alla Trapanese was born.

Nutrition per serving

Calories: 620, Protein: 23g (46% DV), Fiber: 4g (16% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 4g, Saturated Fat: 7g (35% DV), Cholesterol: 80mg (27% DV), Sodium: 670mg (28% DV), Carbohydrates: 68g (23% DV), Total Sugars: 6g, Added Sugars: (honey): 2g (4% 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

Cook the fusilli

Bring a medium sauce pot of generously salted water to a boil. Stir in 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.

2

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.

Serve

Transfer the fusilli to individual bowls and garnish with the basil and Parmesan. Serve with the Italian salad on the side.

Kids Can!

  • Time the fusilli.
  • Strip the basil leaves.
  • Toss the Italian salad.
  • Garnish the pasta.

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