Fusilli Pasta with Homemade Pesto
Happy Holidays, everyone! I am so excited to share this amazing recipe with you! This is a delicious homemade pesto recipe with some yummy pasta made from quinoa from Tresomega Organics For Life.
We are a pesto-loving family. It is super easy to make, and you can really customize it to your personal tastebuds. More garlic? No problem! Less salt? No problem! More lemon? No problem. I think you get the picture. This pesto recipe is very easy and does require a small food processor or perhaps a blender. Just toss all ingredients in your food processor and blend or pulse until it's all mixed together to make a delicious pesto.
Let's be honest - It can be hard finding gluten-free pastas that actually taste good. Tresomega Organics For Life makes delicious gluten-free pastas made from organic quinoa, organic rice flour and organic amaranth.
We tried the penne and fusilli and totally loved the taste and texture. It was easy to cook, and it was great cold the next day or reheated - I LOVE reheated pasta leftovers!
Tresomega’s Organic Quinoa pastas are gluten-free and wheat-free, contain high amounts of calcium, magnesium, potassium and are a great source of protein. It's also corn-free, certified organic and doesn't come out mushy like other gluten-free pastas tend to do.
You can purchase this amazing quinoa pasta at:
You can learn more about Tresomega Nutrition, here:
1/2 red onion
10-15 cherry tomatoes
2 to 2 1/2 TB Tresomega Organics For Life Coconut Oil, divided
1 small can of black olives, sliced
1/3 cup feta cheese (optional - leave out to make vegan)
2 cups arugula
2 - 2.5 TB fresh lemon juice
3 - 4 cloves garlic
1/3 cup olive oil
1/3 cup raw walnuts
sea salt and pepper to taste
Cook the quinoa pasta according to the directions on the box. Drain and rinse with cold water in colander and set aside. While the pasta is cooking, prepare the pesto.
Mix all pesto ingredients in food processor and blend until combined. It does not have to be 100% smooth, just make sure that all the arugula is blended and the ingredients resemble a creamy sauce - pesto.
Slice cherry tomatoes in half, set aside.
Slice 1/2 red onion into thin strips as seen in photo below.
Add 1 TB of coconut oil to medium skillet and sauté red onions for 5 minutes or until golden, set aside.
If needed, add 1/2 TB coconut oil to grill sliced cherry tomatoes in the same skillet, face-side down for at least 3-5 minutes on medium heat. Once tomatoes brown, carefully remove and set aside in bowl.
Put the pasta in the same medium skillet with 1 TB of coconut oil on medium low heat. Pour pesto in and mix until pasta is covered in pesto. Toss in red onions and lightly toss in grilled tomatoes.
Plate pasta and top with feta cheese and black olives.