Sun-Dried Tomato & Pesto Pasta Recipe

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Ingredients--

For the Pasta

  • 2 Cups Rotini Pasta
  • 2 Teaspoon Olive Oil
  • 1/2 Teaspoon Salt
  • 4 Cups of Water

For the Sauce

  • 1 Cup Sun-Dried Tomatoes, packed in Olive Oil
  • 1 Cup packed fresh Basil Leaves
  • 3-4 Cloves of Garlic
  • 1/4 Cup Almonds
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Fresh Lemon Juice
  • 1/2 Teaspoon Salt

Step By Step--

  • Heat water in a large pot and add 2 teaspoons of oil and 2 teaspoons of Salt in it.

  • Add the pasta in the water and cook it for 8-10 minutes according to package instructions stirring occasionally.

  • Cook the pasta al dente. It should be still slightly firm when bitten.

  • Remove the pasta from the water and set it aside. Save the cooking water for later to use in the sauce. Run the pasta under cold water in a strainer to prevent it from cooking further.

  • In a blender or food processor, combine basil leaves and sun dried tomatoes. If needed you can add a little olive oil as well, however the sun-dried tomatoes are already packed in olive oil which has soaked up flavor from the tomatoes, so you will not need to add too much extra oil.

  • Lightly toast the almonds in a skillet. Now add the garlic cloves, roasted almonds, salt, black pepper powder and lemon juice.

  • Grind the mixture to a thick chunky sauce.

  • Transfer the sauce to a pan and cook it on medium heat for a couple of minutes.

  • Then add the cooked pasta to the sauce.

  • Toss the pasta to coat it in the sauce. Add some of the pasta water that you had saved earlier to thin the sauce slightly.


  • Season with some fresh Basil Leaves and grated Parmesan Cheese (skip for a Vegan version). Serve the pasta hot or at room temperature along with some garlic bread.

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