Fusilli with Sun-dried Tomato Pesto
and mushrooms / zucchini / white beans

Name: Fusilli with Sun-dried Tomato Pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup Sun-dried tomatoes in oil, drained and rinsed; 1 clove Garlic, peeled; 1/4 cup Pecan halves; 2 Tbsp Cheese, parmesan (opt); 1/2 oz Arugula; 1 1/2 Tbsp Oil, olive; 1 Tbsp Water; 10 oz Pasta, gluten-free fusilli (sub any fun gluten-free pasta shape); 1 lb Zucchini, cubed; 2 cloves Shallots, diced; 2 Tbsp Parsley, fresh, chopped; 3 oz Cheese, fontina, grated (sub provolone or mozzarella); 8 oz Mushrooms, any button, sliced (look for pre-sliced); 1 can Beans, cannellini or pinto (14 oz / 397 g), drained and rinsed; ~3/4 cup Sun-dried tomato pesto (ingredients listed separately); 1 Tbsp Oil, cooking

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

With leftover sun-dried tomato pesto from earlier in the week, this vegetarian one-pan (plus one for cooking pasta) meal comes together in a flash.
Smarts: Any beans would be great here, so try it with chickpeas, kidney beans, or even pinto beans if you prefer.

Ingredients

Metric

Servings:

Sun-Dried Tomato Pesto:

Sun-dried tomatoes in oil - 1/2 cup , drained and rinsed
Garlic - 1 clove , peeled
Pecan halves - 1/4 cup
Cheese, parmesan (opt) - 2 Tbsp
Arugula - 1/2 oz
Oil, olive - 1 1/2 Tbsp
Water - 1 Tbsp

Fusilli with Sun-dried Tomato Pesto:

Pasta, gluten-free fusilli - 10 oz (sub any fun gluten-free pasta shape)
Zucchini - 1 lb , cubed
Shallots - 2 cloves , diced
Parsley, fresh - 2 Tbsp , chopped
Cheese, fontina - 3 oz , grated (sub provolone or mozzarella)
Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
Beans, cannellini or pinto (14 oz / 397 g) - 1 can , drained and rinsed
Sun-dried tomato pesto (ingredients listed separately) - ~3/4 cup
Oil, cooking - 1 Tbsp

Prep

Pasta - Cook pasta according to package directions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)
Make pesto - (Skip if made ahead for Tuesday.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients in a food processor. Pulse until thickened. If it doesn’t blend easily, add more water a bit at a time. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Zucchini / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Cheese - Grate cheese. (Can be done up to 3 days ahead)
Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)
Beans - Drain and rinse.

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Make

Turn on the oven’s broiler and move one oven rack so that it is about 6” / 15 cm below the heat source.
Give pesto a stir and add some water until it is smooth and saucy enough to easily coat pasta.
Heat a large oven-safe skillet with oil over medium heat. Add mushrooms and zucchini and saute until tender, 8 to 10 minutes.
Add shallots and some salt and saute for 2 minutes more.
Remove pan from heat and stir in pasta, pesto, and beans.
Top pasta with cheese and place under the broiler. Broil until cheese is melted, 2 to 3 minutes. (Be careful when you remove the skillet - the handle will be hot.)
Serve pasta with parsley on top. Enjoy!

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