Celebrate Canada’s 150th on your family’s dinner plate

Canada turns 150 this year and families can feel fortunate for the many healthy and delicious local foods that inspire gatherings with great friends. In fact, more than eight out of 10 Canadians want to cook with more fresh, local or regional ingredients according to a recent study. Fortunately, celebrated Canadian chefs, like Toronto’s Cory Vitiello, make it easy with delicious recipes for any kind of family gathering.

For an easy-to-share reunion winner made with wholesome ancient grains pasta, try this effortless dish Cory created for Catelli Pasta’s 150th anniversary recipe collection in honour of its shared birthday with Canada.

Fresh Halibut, Pistachio & Cherry Tomato Fusilli

Prep time: 30 minutes

Cook time: 25 minutes

Serves: 4-6

Ingredients:

• 1 pkg. (340 g) Catelli Ancient Grains Fusilli

• 10 oz. Pacific halibut fillet (cut into one-inch cubes)

• 1/2 cup (125 mL) pistachios, shelled and chopped

• 2 cups (500 mL) cherry tomatoes

• 2 handfuls of washed baby arugula

• 10 slices pancetta

• 12 Brussels sprouts

• 1 clove of garlic

• 1/4 cup (60 mL) extra virgin olive oil

• 1/3 cup (83 mL) flat leaf parsley, chopped

• Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil.

2. Slice pancetta into half-inch pieces. Over medium heat, cook pancetta in large sauté pan until it begins to brown and tender. Add garlic, cherry tomatoes and olive oil and cook until tomatoes begin to blister and burst.

3. Add pasta to boiling water and cook fusilli according to package instructions.

4. Add halibut to pan; lightly season with salt and sauté over medium heat, turning pieces over for 3 to 4 minutes until lightly browned and just cooked. Fish should be flaky and fork tender.

5. Roughly chop pistachios and thinly slice Brussels sprouts, removing root ends.

6. Add pistachios, Brussels sprouts and arugula to sauté pan and stir on medium heat until greens are wilted — no more than two minutes.

7. Drain cooked pasta and add to sauté pan; gently stir in chopped parsley and a pinch of salt. Add pepper to taste. Drizzle with olive oil and garnish with extra parsley leaves.