• Ingredients: 26
  • Serves: 4

Pasta with pine nuts and sun-dried tomatoes with pine nuts, toasted, chopped drained oil-packed sun-dried tomatoes, chopped fresh parsley, grated parmesan cheese.


For Salad:

  • 1 cup drained canned whole-kernel corn
  • 1 cup canned black beans, rinsed
  • 3/4 cup diced peeled seeded cucumber
  • 3/4 cup diced peeled jicama
  • 4 large red radishes, trimmed, thinly sliced
  • 1/2 cup diced red bell pepper
  • 1 serrano chili, seeded, minced
  • 2 tbsps. fresh lime juice
  • 2 1/4-inch-thick slices red onion, separated into rings
  • 1 large ripe avocado, peeled, sliced

For Yogurt Sauce:

  • 2 cups plain low-fat yogurt
  • 1 cup diced peeled seeded cucumber
  • 1 cup chopped fresh cilantro
  • 2 tbsps. fresh lime juice

Grilling And Serving

  • Fresh herb sprigs
  • Lemon wedges

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well.
  2. Step 2 Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes.
  3. Step 3 Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute.

    For this step you will need

  4. Step 4 Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend.

    For this step you will need

Nutrition information

Calories 706 Carbohydrates 72 g (24%)
Fat 39 g (61%) Protein 19 g (39%)
Saturated Fat 6 g (29%) Sodium 237 mg (10%)
Polyunsaturated Fat 10 g Fiber 5 g (20%)
Monounsaturated Fat 19 g Cholesterol 7 mg (2%)