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FRESH FUSILLI AND ALMOND PESTO with mini artisan lettuce salad



Time: 20 minutes

Ingredients not provided: Salt, Pepper, Olive Oil

Equipment required: Medium-sized pot, non-stick pan, strainer, knife, and cutting board


Ingredients:


 

Directions:


Step 1: Preheat

Fill a medium-sized pot with water, add salt and bring to a boil.

Put a non-stick pan over medium heat.


Our theory on salting water - in order for your grains or pasta to be seasoned properly, the correct amount of salt should be added to the boiling water. In general, we suggest one tablespoon of salt for every two cups of water, but feel free to adjust for your own taste.



Step 2: Prep your ingredients

While your pan gets hot and water boils, prepare your ingredients.


Step 3 (optional): If you are cooking shrimp or chicken complete this step while the water boils.

-Coat the bottom of the pan with olive oil.

-Shrimp: Cook for one minute on each side and remove from the heat until pasta is done boiling.

-Chicken: Cook for four minutes, stirring occasionally, until browned and cooked most of the way through. Remove from the heat until pasta is done boiling.


Step 4: Cook the pasta

Once the water is boiling, add the pasta and cook for 2 minutes.


Step 5: Finishing the pasta

After two minutes, strain the pasta, reserving a small amount of the pasta water. Add the Almond pesto to the pan (with the optional shrimp or chicken) and place back on the heat. Raise the heat to medium, add the cooked pasta to the pan and cook all of the ingredients together for another minute.


Plate the pasta and top with burrata and parmesan cheese.


Step 6: Prepare the lettuce


Trim just the very bottom of the lettuce off and discard. Cut and clean the remainder of the lettuce, dry, and place on a plate or in a bowl. Dress the lettuce with the lemon vinaigrette just before you serve it.







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