Pasta with Sundried Tomato Pesto
A twist on classic green pesto, this red pesto is made with flavorful sun-dried tomatoes.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American, Italian
Servings: 8
Calories: 408kcal
- 1 pound dry farfalle penne or rotini
- 1 cup jarred sundried tomatoes in olive oil
- ½ cup fresh basil
- ⅓ cup almonds
- 2 cloves garlic
- 1 teaspoon balsamic vinegar
- Pinch chili flakes
- ¼ cup grated Parmesan cheese
- ½ cup olive oil
- Salt and pepper to taste
- Optional: crumbled ricotta salata for topping
Cook the pasta according to the package instructions. Reserve 1 cup of pasta water.
Add the sundried tomatoes, basil, almonds, garlic, vinegar, chili flakes, and Parmesan cheese to a food processor and pulse until finely chopped. With the food processor running, add the oil in a steady stream until a chunky paste forms.
Toss the pasta with the pesto. Add some of the pasta water as needed to thin out the sauce to desired consistency. Season the dish with salt and pepper to taste. Top with crumbled cheese if desired.
Calories: 408kcal | Carbohydrates: 47g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 88mg | Potassium: 388mg | Fiber: 3g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 14.5mg | Calcium: 73mg | Iron: 1.5mg