Fusilli With Pesto And Peperonata Recipe
Recipe By Tasting Table
Learn how to make mark ladner's fusilli tossed with pesto and topped with dollops of peperonata, chunky bits of white onion and fennel.
4.1
21 Rating -
Rate
55minstotal
30minsPrep
25minsCook
55m.total
30m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Fusilli With Pesto And Peperonata Recipe
- As required For the pesto
- 1 cup Packed basil leaves
- 1/4 Garlic clove, roughly chopped
- 0.19 cup Olive oil
- 1/4 cup Grated parmigiano reggiano
- As required For the peperonata
- 3/4 tablespoon Olive oil
- 0.13 teaspoon Crushed red pepper flakes
- 3.50 ounce One can crushed san marzano tomatoes
- 1/4 tablespoon Red wine vinegar
- 1/4 tablespoon Sugar
- As required Salt, to taste
- 1/4 Garlic clove, thinly sliced
- 1/4 Anchovy fillet, roughly chopped
- 0.13 Medium white onion, thinly sliced
- 0.13 Fennel bulb, thinly sliced
- 1/4 Roasted red pepper, deseeded, sliced
- 1/4 pound Fusilli, cooked
Nutrition
value
value
695
calories per serving
65 g Fat11 g Protein25 g Carbs17 g FiberOther
Current Totals
- Fat65g
- Protein11g
- Carbs25g
- Fiber17g
MacroNutrients
- Carbs25g
- Protein11g
- Fiber17g
Fats
- Fat65g
Vitamins & Minerals
- Calcium633mg
- Iron11mg
- Vitamin A1429mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9135mcg
- Vitamin B12< 1mcg
- Vitamin C67mg
- Vitamin E10mg
- Copper< 1mcg
- Magnesium236mg
- Manganese4mg
- Phosphorus256mg
- Selenium2mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tasting Table