While any pasta shape would be delicious with this sauce, fusilli is a great choice because the pesto collects in its grooves, creating extra flavorful bites!
I love that my four-year old son loves sun-dried tomatoes! He doesn’t care for fresh tomatoes and they are just so healthy that I try to serve them any way I can.
- 1 pound dry fusilli
- 2 tablespoons olive oil
- 1 1/4 cups Basil Pesto
- 1 1/2 cups shelled edamame
- 1 1/2 cups marinated, drained, thinly sliced sun-dried tomatoes
- Salt and pepper
- 5 ounces goat cheese
Cook the fusilli in a large pot of boiling, salted water until just tender but still firm to bite. Drain, rinse with very cold water, add to a large mixing bowl, and toss with the olive oil.
Mix the pasta with the pesto, edamame, and sun-dried tomatoes. Stir to fully incorporate all of the ingredients. Season to taste with salt and pepper, and mix in the goat cheese just before serving.
Some additional notes:
My recipe for Basil Pesto is great, but of course if you’re pressed for time, you can use a prepared one. Trader Joe’s has a nice one, and most other markets sell pesto, too.
You can use any pasta you’d like — I use brown rice fusilli, since my family eats gluten-free at home.