Sun-Kissed Symphony of Pasta and Pesto

Bynews dail

Feb 14, 2025

Pasta with Sun-Dried Tomato PestoIngredients:
For the Pesto:
1 cup (2 ounces) sun-dried tomatoes, packed in oil 1/2 cup chopped fresh basil 1/2 cup grated Parmesan cheese 1/4 cup pine nuts 1/2 cup extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon black pepperFor the Pasta:
1 pound of your favorite pasta 1/4 cup reserved pasta water Salt, to tasteInstructions:
Make the Pesto:
1.
Drain the sun-dried tomatoes and pat dry with paper towels.
2.
In a food processor or blender, combine the sun-dried tomatoes, basil, Parmesan cheese, pine nuts, olive oil, salt, and pepper.
3.
Process until smooth, scraping down the sides as needed.
Cook the Pasta:
1.
Bring a large pot of salted water to a boil.
2.
Add the pasta and cook according to the package directions.
3.
Drain the pasta, reserving 1/4 cup of the pasta water.
Combine the Pesto and Pasta:
1.
In a large bowl, combine the cooked pasta, pesto, and reserved pasta water.
2.
Toss to coat evenly.
Serve:
1.
Serve the pasta immediately, topped with additional Parmesan cheese, if desired.
Tips:
For a more intense flavor, use dried herbs instead of fresh.
Add some chopped red onion or olives for extra texture and flavor.
Serve with grilled chicken or shrimp for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Sun-Kissed Symphony of Pasta and Pesto

Bynews dail

By news dail

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