Quinoa fusilli with pistou, charred fennel, and fresh mozzarella

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

20-Minute Meal

Quinoa fusilli with pistou, charred fennel, and fresh mozzarella

Gluten-Free, Soy-Free, Vegetarian

2 Servings, 770 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.

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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.
  • 5 ounces quinoa fusilli
  • 2 organic fennel bulbs (about ¾ pound total)
  • 3 or 4 organic shallots
  • ¼ pound organic grape or Sungold tomatoes
  • 1 ounce pitted Kalamata olives
  • ¼ pound fresh mozzarella
  • Sunbasket pistou (EVOO - fresh basil - Parmesan - fresh garlic)
Ingredient IQ
Pistou is the Provençal answer to the much-loved Italian pesto. French for “to crush” and Italian for “pounded,” respectively, both condiments are uncooked sauces made by grinding raw ingredients together: fresh basil, garlic, and olive oil. Modern versions of pistou, like ours, often include a bit of hard cheese, just like pesto.

Nutrition per serving

Calories 770, Total Fat 41g (53% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 560mg (24% DV), Total Carb. 72g (26% DV), Fiber 10g (36% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk

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. Add the fusilli and cook until just tender, 10 to 12 minutes. Drain and set aside.
While the water heats and the fusilli cooks, prepare the vegetables.

2

Prep and cook the vegetables

  • Trim the root end from the fennel. Cut the fennel lengthwise into ¼-inch-wide wedges, keeping the core intact.
  • Peel and thinly slice the shallots.
  • 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 undisturbed until the fennel is starting to brown, 2 to 3 minutes. Add the shallots and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until the fennel and shallots are tender and the tomatoes start to soften, 2 to 3 minutes. Remove from the heat.
While the vegetables cook, prepare the remaining ingredients.

3

Prep the remaining ingredients; finish the pasta

  • Cut the olives in half.
  • Cut or tear the mozzarella into ½-inch pieces.
To the pan with the vegetables, stir in the fusilli, olives, mozzarella, and 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.