Actor, chef, and author Reed Alexander stopped by the Tribeca Whole Foods store on Friday, May 31 to talk to some of his fans and share one of his favorite recipes from his upcoming cookbook Kewlbites. Check out the recipe here and take a look at Reed talking to some of the kids!
Fusilli with Artichokes and Sun-Dried Tomatoes
YIELD: 4 servings
Calling all pasta lovers- this one’s for you! Served chilled or at room temperature, this salad features the intensely sweet flavors of sun-dried tomatoes, bright fresh basil, and creamy mozzarella, all tossed with fusilli that’s cooked just until al dente. It’s an authentic family-style, simple-to-prepare lunch or dinner.
1 cup whole wheat fusilla pasta
2 tablespoons olive oil
1 cup canned artichoke hearts, quartered
¼ teaspoon garlic powder
½ cup sun-dried tomatoes, roughly chopped
¼ teaspoon sea salt
½ cup sliced fresh basil leaves
¼ teaspoon freshly ground black pepper
½ cup toasted pine nuts*
½ cup cubed fresh mozzarella cheese
Cook the fusilli according to package instructions or until al dente. Drain, transfer to a large mixing bowl, and refrigerate until cold.
Add the artichoke hearts, sun-dried tomatoes, basil, pine nuts, oil, garlic powder, salt, and pepper to the pasta and toss gently to thoroughly combine. Sprinkle the mozzarella over the salad and toss lightly to incorporate. Serve and enjoy!
*TIP: Toasting pine nuts bring out their multilayered nuttiness. Simply spread them in a single layer in a baking sheet and toast in a 350ºF oven until golden brown, 5 to 10 minutes- but be careful, as this can happen in a flash! Alternatively, place them in a dry sauté pan over medium-low heat for just a few minutes, until the color deepens and the pine nuts are fragrant. Use this tip with any other nut when you’re looking to boost the flavor of a dish!
Recipe courtesy of Reed Alexander, Kewlbites. Check out his new cookbook coming out in the Fall of 2013!