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Ingredients 250g Quinoa & Rice Fusilli Pasta 50g Fresh Basil Pesto 1/2 cup of cherry tomatoes cut in half 1/4 cup of pine nuts 50g Feta Cheese Sea Salt & Cracked Pepper (to taste) Method Bring 3 - 4 litres of water to a rapid boil. Add a pinch of salt and 250g Fusilli. Cook for 13 - 15 minutes, stirring occasionally. While the pasta cooks lightly toast the pine nuts in a dry frying pan on medium heat for 2-3 mins (keep an eye on these as they can burn quickly) Remove pasta from the heat and drain. Stir in the pesto & cherry tomatoes.  Serve in bowls and crumble over feta cheese and sprinkle with pine nuts. Season...

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