This delicious Fusilli and sourdough pesto is mouthwatering, yum, and sure to impress your family and friends. The elements for this dish can easily be prepared ahead of time just like my pesto spaghetti with sundried tomatoes. A perfect mid-week dinner because everybody loves a super-quick meal and it’s a dish the whole family will love.
Cook the pasta, drain and drizzle with a little olive oil. Set aside. To make the breadcrumb, place crustless sourdough in a food processor and whiz it to a somewhat fine crumb.
Heat ¼ cup of olive oil in a frying pan, add the sourdough and cook until very light in golden colour. Now add the pine nuts and continue to fry until the nut crumb mixture is a deep golden colour. Drain on a paper towel. Set aside.
Cut the broccoli into florets and steam until cooked. Using kitchen scissors or a knife, cut the broccoli into very small pieces.
In a pot, over medium heat sauté the pesto (including its own oil) and chili for approximately 1 minute. Stir in the sliced meat and cook until the meat is brown in colour and cooked through (do not overcook the meat).
Add the broccoli and toss together well. Add the pasta and continue to combine.
Add the sourdough crumb and baby spinach. Combine well and transfer to a serving plate. Crumbled the feta all over the top.