|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
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.
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.