Sunday, August 5, 2012

Penne Rigate with Sun-dried Tomato Pesto

1/3 cup pine nuts 
1/2 cup freshly grated Parmesan cheese    
1/2 cup sun-dried tomatoes in olive oil
1 garlic clove, roughly chopped
4 tbsp. olive oil
12 oz. penne rigate or linguine
ground black pepper
basil leaves to garnish
coarsely shaved Parmesan cheese to serve

1.  Put pine nuts in non-stick frying pan.  Toss over medium heat for 1 - 2 minutes, or until nuts    
are golden. 
2.  Put nuts, Parmesan, sun-dried tomatoes, garlic and pepper into food processor.  Process until finely chopped.
3.  Gradually add olive oil through the feeder tube, processing until ingredients form a smooth   looking paste.  
4.  Bring pot of lightly salted water to boil and cook the pasta until al dente.  Reserve about 1 cup of cooking water.  Drain pasta.  Turn the pasta into a warmed bowl, add the pesto and a few spoonfuls of hot water and toss well.  More water can be added if needed.  Toss well.  
Serve garnished with basil leaves and shaved Parmesan cheese. 
Serves 4

Cook's Tip
You can make this pesto up to 2 days in advance.  Keep in refrigerator until ready to use.  Place in a bowl, pour a thin film of olive oil over the pesto.  Cover the bowl tightly.  

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