Saturday, November 7, 2009
Penne with Sun-Dried Tomato Pesto
This is what I made for dinner lastnight. This recipe is going in my "I fix all the time" book. It was FABULOUS. The recipe does not call for pine nuts, but I had them so I added about 1/4 cup to the food processor to complete the pesto. Yum Yum Yum. I served this with Chicken Breasts marinated in Italian salad dressing and grilled as well as crusty garlic bread. My 2 year old ate the pesto with a spoon!! So good!
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil - I used about 3/4 of the jar
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
I added about 1/4 cup of pine nuts, because I like traditional pesto
I also added about 4 tbs. olive oil, the pesto was too thick and dry otherwise
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, olive oil, pine nuts, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Giada DeLaurientiis, Food Network