A delicious pasta dish using leftover ingredients, featuring Organic Gluten Free Brown Rice & Quinoa Fusilli tossed with cherry tomatoes, soy chorizo, and spinach, topped with fresh Parmesan and a creamy pistachio sauce.
1: Cook the pistachios in 1 cup of water for 6-7 minutes until they’re soft.
2: Blend the pistachios with the water and the cup of almond milk.
3: Cook the pasta according to package instructions, then toss with cherry tomatoes, soy chorizo, and spinach.
4: Top with fresh Parmesan and serve hot.
