Time: 10 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: Cook the fusilli
Once the water is boiling, add the fusilli and cook for 2-3 minutes.
Step 5: Finishing the pasta
After 2-3 minutes, strain the pasta, reserving a small amount of the pasta water. Add the Almond pesto to the pan and place back on the heat. Raise the heat to medium, add the cooked fusilli to the pan and cook all of the ingredients together for another minute.
Plate the gnocchi and top with 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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