Serves: 4-6 (as a main dish)
Total Time: 15 Minutes
1 pound fusilli pasta
1 cup pitted Kalamata olives, rough chopped
1 cup fennel (2 small bulbs), finely chopped
1/3 cup sundried tomatoes in olive oil, drained and chopped
3/4 cup roasted red pepper
1/2 cup chives, minced
1 container (10 ounces) of Sabra Basil Pesto Hummus
1 cup pasta cooking water, reserved
black pepper, to taste
2 tablespoons olive oil
fennel fronds for garnish
Cook pasta according to package directions. Drain, reserving 1-cup pasta cooking water.
Prepare all vegetables. In big bowl, toss vegetables with Basil Pesto Hummus. Add pasta and pasta water, stir to combine. Sprinkle with black pepper.
Serve at room temperature, drizzle each portion with splash of olive oil and sprinkle fennel fronds overtop.