Cherry+Pecan Pasta
Get ready for an EASY and MEGA DELICIOUS pasta dish that’s perfect for a summertime picnic! Dried cherries, toasted pecans, goat cheese.. yum 😍. My favorite part about this dish is that it’s very portable and keeps well for leftovers (i.e. great for meal prep!).
Add some greens and protein (plus the pasta) and you’ve got a complete and healthy meal. Can’t get much easier, or tastier!
I really hope you make this because it’s SO GOOD!
Cherry+Pecan Pasta
Ingredients
- 1 8 oz box gluten free pasta*
- ½ cup dried cherries
- ½ cup toasted pecans**
- ½ cup crumbled chèvre or feta would be nice
- 2 cups chopped baby spinach
- cooked chicken (optional) rotisserie chicken works great!
- 2 Tb olive oil
- 1 Tb balsamic vinegar
Instructions
- Prepare pasta according to package directions. For gluten-free pasta be sure to rinse with cold water after draining! This helps prevent it from getting mushy.
- Transfer pasta to a metal bowl, sprinkle with EVOO, and give it a quick stir. This helps prevent sticking.
- Layer in the rest of the ingredients in the bowl, stir to combine, and serve! Add some salt + pepper to taste if you'd like (I always do!).
Notes
*One of my favorite GF pastas is the Brown Rice & Quinoa Fusilli from Trader’s Joe’s.
**To toast raw pecans, heat in a skillet over low heat or toast a few minutes at 300F until fragrant. Watch carefully so they don’t burn! You can also buy pre-toasted pecans from Trader Joe’s.
***This recipe is amazing for meal prep and leftovers! I like to microwave my storage container for about 30 seconds to take the chill off. I also tend to add in a little extra olive oil on top.
