Pasta with sun-dried tomato pesto

Pasta with sun-dried tomato pesto
Home-made pesto has a wonderful, fresh taste and is very quick to make.
INGREDIENTS
1⁄2 270g jar sun-dried tomatoes in oil, drained
handful of pine nuts
2 garlic cloves, roughly chopped
handful of basil leaves, plus extra leaves to garnish (optional)
50g (13⁄4oz) Parmesan cheese, grated (more if required)
salt and freshly ground black pepper
extra virgin olive oil
350g (12oz) dried fusilli
METHOD
1 Place the first five ingredients in a food processor and whiz until blended. Season with salt
and pepper and whiz again. Taste and add more Parmesan and/or some extra virgin olive oil,
if required.
2 Cook the pasta in a large pan of boiling salted water for 10 minutes, or until it is cooked but
still firm to the bite. Drain, keeping back a tiny amount of the cooking water. Return the pasta to
the pan and toss together. Toss with the sauce, drizzle with extra virgin olive oil, garnish with basil
leaves (if using), and serve.
PREPARE AHEAD The pesto can be made several days in advance. Spoon it into a jar and
top with a thin layer of olive oil – it will keep in the refrigerator for up to 1 week.

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