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Hearty Pesto and Balsamic Veggie Fusilli

Savor the flavors of summer with this Hearty Pesto and Balsamic Veggie Fusilli recipe! Loaded with balsamic roasted veggies, creamy white beans, and a delicious pesto sauce, this dish is not only incredibly tasty, but it's also simple to prepare. Perfect for busy weeknights or a satisfying meal with...
1
30 min
TOTAL TIME
369
CALORIES
$1.17
PER SERVING
Hearty Pesto and Balsamic Veggie Fusilli
Directions
6 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, dried Italian herbs, and kosher salt. Add olive oil and whisk until emulsified. Set aside.
2
Cook fusilli according to the package directions in a large pot of salted water. Reserve 2 tablespoons of pasta water before draining.
3
In a large bowl, combine roasted mixed vegetables with the balsamic dressing, making sure the vegetables are evenly coated.
4
Add the cooked fusilli, store-bought pesto, cannellini beans, and the reserved pasta water to the vegetables. Toss until everything is well combined.
5
Sprinkle with freshly grated parmesan cheese, drizzle with balsamic vinegar, and add red pepper flakes (optional) before serving.
6
Serve hot, cold, or at room temperature.
Health Info
Macros
51g
CARBS
15g
FAT
13g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
TREE NUTS
WHEAT
Frequently Asked Questions
What is the best way to cook pasta to avoid it getting mushy?
Should I rinse cooked pasta under cold water?
How do I avoid the sauce from getting too runny?
How do I make the sauce stick to the pasta better?
The pasta gets cold too soon after serving, what can I do?
What are some good toppings or garnishes for Fusilli pasta?
The dish turns out bland, how to improve its flavor?
How can I add an authentic Italian touch to my Fusilli pasta dish?
My sauce is too tangy, what should I do?
Can I use whole grain pasta for fusilli pasta dishes?