Fusilli Rustica
with Sun-Dried Tomato Cream Sauce, Broccoli, and Toasted Almonds
We’re big fans of sun-dried tomatoes because they have this incredible complexity that swings between tart, savory, and sweet. In this recipe, our chefs have incorporated them into a creamy pasta sauce, which becomes infused with all of those flavors after a quick simmer. They’re joined by other assertive but balanced ingredients, like aromatic basil, cheesy Parmesan, and broccoli, which add lots of big, bold personality.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Fusilli Pasta
(Contains Wheat)
8 ounce
Broccoli Florets
1 ounce
Almonds
(Contains Tree Nuts)
2 clove
Garlic
1.5 ounce
Sun-Dried Tomatoes
1 teaspoon
Chili Flakes
1 tablespoon
Flour
(Contains Wheat)
6.75 ounce
Milk
(Contains Milk)
½ ounce
Basil
4 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil, then add fusilli. After about 8 minutes, add broccoli to same pot. Cook until florets are tender and pasta is al dente, 2-4 minutes. Scoop out and reserve ½ cup cooking water, then drain.
Meanwhile, heat a large pan over medium-high heat. Add almonds and stir occasionally until lightly toasted, 2-3 minutes. (TIP: Immediately remove pan from heat if almonds start to burn.) Transfer to a plate, then wipe out and set pan aside while you prep.
Finely chop garlic and sun-dried tomatoes. Heat 1 TBSP butter and a drizzle of olive oil in same pan over medium-high heat. Add garlic and a pinch of chili flakes (save the rest for steps 5 and 6). Cook, stirring, until fragrant, about 1 minute.
Add flour to same pan and stir until lightly toasted, about 30 seconds. Stir in sun-dried tomatoes and milk. Season with salt and pepper. Bring to a gentle boil, then immediately reduce heat to medium-low. Simmer until slightly thickened, 1-2 minutes. Meanwhile, pick basil leaves from stems and roughly chop.
Add sour cream to pan with sauce and stir until well-combined. Stir in fusilli and broccoli. Add just enough pasta water to coat everything in a loose sauce (start with ¼ cup and add more from there). Season with salt and pepper. (TIP: Give the sauce a taste and season with more salt, pepper, or chili flakes as desired). Add half the Parmesan and half the basil. Stir until everything is well-combined.
Divide pasta between bowls. Sprinkle with almonds and remaining Parmesan and basil. Garnish with additional chili flakes to taste.
