Special Diet

Fusilli with Sun-Dried Tomatoes and Artichokes

cook 20 mins
Tags: Gluten free
  • 375 g (12 oz) gluten-free fusilli
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon clear honey
  • 1 garlic clove, crushed
  • 10 sun-dried tomatoes, sliced
  • 400 g (13 oz) can artichoke hearts, drained and halved
  • 100 g (3½ oz) Parmesan cheese shavings
  • Cook the fusilli in a pan of boiling water for 9–12 minutes, or according to the pack instructions.
  • Whisk together the oil, vinegar, mustard, honey and garlic to make the dressing.
  • Drain the pasta and return to the pan with the dressing. Stir in the sun-dried tomatoes and artichoke hearts and warm through.
  • Serve in shallow pasta bowls, sprinkled with the Parmesan shavings.
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