Wild Eats & Treats!

Pesto Pasta with Sun-Dried Tomatoes

Ingredients

• 12 oz (340 g) of pasta (your choice of spaghetti, fusilli, or penne)
• 1 cup (240 ml) of sun-dried tomatoes, drained if oil-packed and sliced
• 1 cup (240 ml) of fresh basil leaves, tightly packed
• 1/3 cup (80 ml) of grated Parmesan cheese
• 1/3 cup (80 ml) of extra-virgin olive oil
• 1/4 cup (60 ml) of pine nuts
• 2 cloves of garlic, peeled
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon (1.25 ml) of red pepper flakes (optional, for a spicy kick)
• Juice of half a lemon
• Additional grated Parmesan cheese and fresh basil leaves for garnishing

Preparation

1. Cook the Pasta
   Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta, reserving about 1/2 cup (120 ml) of the pasta water, and set it aside.

2. Make the Pesto
   While the pasta cooks, prepare the pesto sauce. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic. Pulse the mixture until it forms a coarse paste.

3. Incorporate Olive Oil
   With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. Season the pesto with salt, freshly ground black pepper, and, if desired, red pepper flakes. Squeeze in the lemon juice for freshness and give it one final pulse to blend well.

4. Combine the Ingredients
   In a large skillet over medium heat, add the sliced sun-dried tomatoes. Stir them gently for a couple of minutes to warm them through. Add the freshly cooked pasta to the skillet, and toss gently.

5. Mix in the Pesto
   Carefully fold the homemade pesto into the pasta and sun-dried tomato mix. Add a splash of the reserved pasta water if necessary to adjust the sauce’s thickness and help it coat the pasta evenly.

6. Finish and Serve
   Once everything is well combined, transfer the pesto pasta to a serving dish. Garnish with additional grated Parmesan cheese and fresh basil leaves for extra flavor. Serve immediately to enjoy this delightful dish at its best.

Recipe Summary

Pesto Pasta with Sun-Dried Tomatoes is a simple yet delicious dish that brings bold flavors and vibrant colors together in a heartwarming meal. This recipe makes approximately four servings, with each serving containing about 480 calories. The preparation and cooking time for this heavenly dish is approximately 25 minutes. This flavorful combination of rich, nutty pesto and tangy sun-dried tomatoes makes for an incredibly satisfying meal that’s perfect for any season. Whether you’re preparing a quick lunch or a comforting dinner, this dish is sure to please your taste buds and nourish your body. Enjoy!