with Chia Seed Pesto and Roasted Broccoli
  • Nut-free icon


  • Vegetarian icon


This fresh and healthy meal made with fusilli, a fun-to-eat corkscrew-shaped pasta, has a delicious pesto sauce made with chia seeds— a great source of protein, omega-3 fatty acids, and fiber. For the accompanying crostini, polenta takes the place of traditional bread, resulting in a unique and delicious spin on the familiar.


  • baby heirloom tomatoes

    garlic cloves

    broccoli florets


    chia seed basil pesto
    (NUT FREE:Arugula, basil, chia seeds, garlic, olive oil, Parmesan cheese)

  • polenta
    (Corn meal, water)

    lemon basil

    marinated piquillo peppers
    (Fire-roasted piquillo peppers marinated in organic extra- virgin olive oil, garlic, thyme, lemon, salt)

    champagne red wine vinaigrette
    (Red wine vinegar, champagne vinegar, shallots,)

    sheep milk feta cheese
    (extra-virgin olive oil, salt)


Kids icon

Getting Your Kids Involved:

Kids can cut the polenta and can help toss the tomatoes, lemon basil, garlic and oil.

Encouraging Picky Eaters:

For diners who prefer plain pasta, you can offer the tomatoes as a side dish.

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What You Need

Baking Sheet
Baking Sheets
Chef's Knife
Cutting Board
Large Pot
Large Salad Bowl
Large Saute Pan
Large Skillet
Large bowl
Measuring Cups (Dry)
Medium Pot
Mixing Bowl
Olive Oil
Paper Towels
Plastic Wrap
Small Ice Cream Scoop (or tablespoon)


1Step One

Preheat oven to 450˚F. Bring a large covered pot of water to a boil over high heat.

Cut the tomatoes in half and place in a bowl. Remove the tip and mince the garlic.

Add the garlic to the tomatoes. Quarter the broccoli and place into a separate bowl. Sprinkle both bowls with salt, drizzle with oil and toss to coat. Place the broccoli on one side of a sheet tray and the tomatoes and garlic on the other half. Bake for 12-15 min, or until the broccoli is tender and the tomatoes and garlic are roasted. Remove from the oven.  Put the broccoli and the tomatoes aside for use in step four.

2Step Two

Season the boiling water lightly with salt and stir in the fusilli. Cook for 10 minutes, or until al dente, then drain (reserving ¼ cup of the pasta water). Return the pasta to the pot, drizzle with olive oil* and gently toss. Set aside.

Cut polenta in 1x2” rectangles. Lightly coat the bottom of a medium skillet or sauté pan set with olive oil and set over medium heat. When the oil is hot, gently add the polenta and cook on one side for 3 minutes, or until bottom is golden. Flip polenta and cook for an additional 3 minutes, or until golden on the other side. Remove from the pan, lay on a paper towel-lined plate to absorb any excess oil and sprinkle lightly with salt.



3Step Three

Remove the lemon basil leaves from the stems, stack them on top of one another, roll them up into a cylinder and slice thinly from one end to the other to make ribbons (chiffonade).

Stir the pesto into the pasta, adding a little reserved water until the desired sauce consistency is reached (for a thicker sauce, begin with no water and add the water to thin it out, as desired).

4Step Four

Strain any excess marinade from the piquillo peppers and place into a bowl along with the roasted broccoli, the lemon basil and 1/4 of the feta. Shake the vinaigrette and then drizzle over the broccoli mix. Top the polenta crostini with a tablespoon or two of the veggies.

Sprinkle the roasted tomatoes on top of the fusilli, add the remaining feta, if desired, and serve alongside the polenta crostini.


Tips icon


  • * The olive oil prevents the pasta from sticking.
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