Day 19 - Fusilli with sundried tomatoes, capers & pecans (Pasta)

I'll be the first to admit, this was an impulsive Pasta dish that I whipped up after sitting through a 'Good Eats' show on cooking Channel earlier Today. Alton Brown's citrus dressing for a Parsley salad set the wheels in motion. The toasted walnut oil in the dressing accentuates the pecans really well.

You need:
2 cups cooked Fusilli pasta (boiled in salted water according the instructions on the pasta box)
6-8 pieces sun dried tomatoes hydrated and  cut into strips
2 cloves garlic smashed
2 tablespoons capers(preserved in salt)
1/4 cup chopped pecans
1 tablespoon olive oil
salt and cracked peppercorn to taste
2 - tablespoons shredded parmesan or ricotta salata
Plenty of chopped flat leaf parsley

Dressing: (to be whisked into an emulsion together)
juice of 1/2 a blood orange
2 tablespoons toasted walnut oil
salt & cracked pepper to taste

Heat the olive oil in a skillet and saute the garlic, sundried tomato strips and the capers. Once the garlic appears to have softened, add the pecans , season with the salt & pepper. Add this along with the cooked fusilli pasta, the parsley and the dressing.toss to coat well. Taste and adjust for seasoning.
Toss in the cheese and serve.


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