Fusilli with Tomatoes and Pistachios

Pistachios, tomatoes, mint and orange are the flavour base for this colourful pasta dish.


1 pound fusilli
1 small shallot, minced
1 garlic clove, crushed
3 tbsp. olive oil
1 pound cherry tomatoes, halved
3 tbsp. sundried tomatoes, thinly sliced
4 tbsp. pistachios
2 tbsp. chopped fresh mint
2 tbsp. orange zest
Parmesan cheese, grated
Coarse salt and freshly ground pepper, to taste


Bring a large pot of water to a boil. Generously salt. Add pasta to boiling water and cook until al dente.

Meanwhile, heat olive oil in a large sauté pan over medium heat. When oil is hot, add shallots and garlic. cook until garlic softens and is slightly golden, about 2 to 3 minutes. Add tomatoes and cook until skins start to wrinkle, about 2 to 3 minutes. Add sundried tomatoes, pistachios, mint and orange zest. Sauté until fragrant and flavours marry, about 3 to 5 minutes.

Add pasta to sauté pan and toss. If needed, add a few spoonfuls of the cooking water to loosen the sauce. Serve pasta with freshly grated Parmesan cheese.

Yield: 4 to 6 servings.