Fresh Herb Fusilli

Name: Fresh Herb Fusilli
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps almonds, roughly chopped; 1 teaspoon coarse salt, plus more for pasta water and seasoning; 59 milliliters snipped fresh fennel fronds, very finely chopped; 454 grams fusilli or other pasta; 473 milliliters packed mixed fresh herbs, such as italian parsley, tarragon, thyme, sage, very finely chopped; 1 Tbsp freshly squeezed lemon juice; 4 servings lemon wedges; 6 Tbsps extra-virgin olive oil; 59 milliliters shallots, minced

You can never have too many main course recipes, so give Fresh Herb Fusilli a try. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 704 calories, 18g of protein, and 26g of fat per serving. Head to the store and pick up almonds, lemon juice, olive oil, and a few other things to make it today. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Fill a large pot with water and bring it to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add plenty of salt and then the pasta. Cook until the pasta is al dente according to package directions, about 7 minutes.Meanwhile, place the shallots onto your cutting board, along with 1-teaspoon salt. Using a mortar and pestle or the side of a chef’s knife, crush the mixture into a paste. The grit of coarse salt will assist in the process. Alternatively you may use a blender or mini-food processor. Though I like the more varied and rustic texture that comes from doing it by hand.

Ingredients you will need

Salt

Shallot

Pasta

Equipment you will use

Mortar And Pestle

Food Processor

Cutting Board

Blender

Knife

Transfer the shallots to a medium sized serving bowl. And add oil and lemon juice, whisking to combine. Next add the finely chopped herbs and fennel fronds and mix well. Taste and season with salt and pepper.When the pasta is cooked move it to the serving bowl with tongs. It is good that a little of the water comes with the pasta. You may need to add additional pasta water, but do not let it get soupy. Just enough liquid to help coat the pasta with the herb mixture.

Ingredients you will need

Salt And Pepper