Fusilloni with Asparagus, Tomatoes, and Basil Olive Oil Recipe
Daily Value: 24%
Vegan, Vegetarian, Dairy-Free
|Folic Acid (B9)||72µg||18%|
|Fatty acids, total monounsaturated||13g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Easy to make, this pasta is the perfect accompaniment to any barbecue or summer meal. Stocked with fresh asparagus and plump grape tomatoes, it has the pefect amount of bite with almonds and a dash of basil olive oil. To learn more about Nudo products and where to buy them, visit their website.
- 2/3 pound fusilloni pasta
- 2 cups grape tomatoes
- 15-20 asparagus stalks, trimmed and sliced into 1/4-inch diagonal pieces
- 4 tablespoons extra virgin olive oil, preferably Nudo
- 3 tablespoons basil olive oil, preferbly Nudo
- 1/4 cup almond flakes
- Salt and black pepper, to taste
Preheat oven to 400 degrees.
On a baking sheet, toss the asparagus florets and stems with 2 tablespoons of olive oil. On another baking sheet, do the same with the tomatoes. Roast together in oven until the asparagus is bright green and tomatoes start wrinkling, about 10-15 minutes.
Cook the fusilloni based on package instructions until al dente. Drain excess water, reserving a little bit of the pasta water. Pour the pasta water and 3 tablespoons of basil olive oil over the pasta, toss, and let it cool.
While the asparagus, tomatoes, and pasta are cooling, lightly toast the almond flakes in a pan with 1 tablespoon of olive oil until they are fragrant and golden brown, about 2-3 minutes.
Toss together the asparagus, tomatoes, and almond flakes with the pasta, sea salt, and black pepper. Serve at room temperature or cold.
Recipe DetailsServings: 4