Sun-Dried Tomato Pesto Pasta
Like pesto, but with tomatoes
Servings: 4
Calories: 527kcal
Ingredients
- 7 oz sun-dried tomatoes in oil roughly chopped
- 1/2 cup almonds toasted
- 1/2 cup parmesan grated
- 2 cloves garlic peeled and chopped
- 1 bunch basil leaves and stems separated
- 8 oz dried pasta
- lemon juice
- extra virgin olive oil
- salt and pepper
Instructions
- Drain the tomatoes from the oil and measure the oil. If you have less than 3/4 cup, add enough extra virgin oil to make it to 3/4 cup.
- In a food processor or with a blender, process the sun-dried tomatoes, oil, almonds, parmesan, garlic, and basil stems until you have a chunky paste. Add a dash more oil if required.
- Season to taste with salt, pepper, and lemon juice.
- Cook the pasta according to packaging instructions. Drain, reserving a little of the cooking water.
- Mix the pasta with the pesto and enough cooking water to loosen to a creamy sauce. Toss through the basil leaves and serve.
Nutrition
Calories: 527kcal | Carbohydrates: 59.6g | Protein: 17.8g | Fat: 26.6g | Cholesterol: 7.2mg | Sodium: 305.8mg | Sugar: 2.7g