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.
The quantities provided above are averages only.
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.
