Method
Step 1
Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Fusilli pasta: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the fusilli pasta and cook for 12 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.
Step 3
Cherry tomatoes: Place the tomatoes on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix and arrange skin-side down in a single layer. Roast for 15-20 minutes, until softened and lightly browned.
Step 4
Sauce: Mix together the sour cream and sundried tomato pesto.
Step 5
Sunflower seeds: Place a pan on high heat and dry toast the sunflower seeds for 2-3 minutes until browned. Toss often to make sure they don’t burn.
Step 6
Serve by mixing the sauce through the fusilli, top with the cherry tomatoes, Bresaola, rocket and sunflower seeds.